Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.
1lb. boneless chicken breast
1 cup water
300g seedless green grapes, rinsed and halved
1/2 cup roasted pecans, roughly chopped
1/2 cup diced celery
1/2 cup chopped fresh dill leaves
1/2 cup sour cream
3/4 cup mayonnaise
Salt and freshly ground pepper to taste
Preheat the oven at 350F and lightly grease a shallow baking dish with oil.
Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.Â Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.
Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.
In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.
Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.
Photo Courtesy Of: acme