How to make it

  • Combine stock, celery leaf, parsley sprig, salt and lemon juice in a large saucepan. Heat to boiling then reduce heat and simmer for 5 minute. Poach the chicken breasts in the poaching liquid for 10 minutes. Let cool to room temperature in the liquid. Remove chicken and discard the skin and bones then shred chicken into bite-size pieces. In a large bowl place red and green grapes then add chicken, scallions and celery. Toss to mix well. In a small bowl whisk together the sour cream, mayonnaise and lemon juice. Add to the chicken mixture along with salt and pepper then toss again to combine well. Cover and chill salad for 1 hour or more. Just before serving stir in the almonds.

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