Chicken poppy seed salad
- 2½ pounds boneless, skinless chicken breasts
- 4 celery stalks, finely chopped
- 4 cups seedless grapes, halved
- 2 cups slivered almonds
- 2 cups mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons poppy seeds
- 2 tablespoons dried dill
Instructions:
Chicken salad is the perfect Spring/Summer meal.
- Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds, and dill. Mix until the salad is fully combined. Store in the refrigerator.