1 pound chicken (I used boneless skinless breasts)
1 cup grapes (halved)
1 stalk celery (diced)
1/4 c. slivered almonds
1/2 c. salad dressing or mayo (I used light)
2 t. celery seed
salt and pepper to taste
I baked the chicken breasts this time, but you can also boil or grill them if that's easier. Or just use leftovers or a rotiserrie chicken. Cut chicken into small chunks. Sliced grapes in half and dice celery. Mix all ingredients together.
I usually have it on a bed of mixed salad greens and some sliced tomatoes. Sometimes I spritz the salad greens with a spray or two of balsamic salad dressing first, sometimes I just let the mayo of the chicken salad serve as dressing for the greens.
This batch makes 6 servings of about 6oz each. Here are the stats per serving: