Chicken Salad Dish (Print Version)

# Ingredients:

→ Base

01 - A couple of large chicken breasts, boneless and skinless (about 1 ¾ pounds)
02 - 3/4 cup mayo
03 - Two celery stalks, finely chopped
04 - A couple of tablespoons of fresh lemon juice
05 - Two teaspoons of Dijon mustard

→ Mix-ins

06 - 1/3 cup of almonds, sliced
07 - 3/4 cup of red grapes, sliced into quarters
08 - 1/4 cup of dried cranberries
09 - Three green onions, diced small

→ Seasonings

10 - 1/4 teaspoon of sea salt
11 - 1/4 teaspoon of ground black pepper
12 - 1/2 teaspoon of dried dill weed
13 - 1/2 teaspoon garlic-flavored salt
14 - 1/4 teaspoon of smoked paprika

# Instructions:

01 - Simmer the chicken in salted water for about 15 minutes, then let it rest for 10 minutes. Chop into tiny pieces after it's cooled.
02 - Throw the cooled diced chicken, mayo, celery, mustard, lemon juice, and seasonings together in a bowl.
03 - Pop it into the fridge for at least half an hour.
04 - Right before it's time to serve, mix in the grapes, almonds, cranberries, and green onions.

# Notes:

01 - You can make the base mix up to 12 hours ahead of time
02 - Adding a bouillon cube or two to the cooking water makes for a richer flavor
03 - It's best to wait to add mix-ins until you're about to serve it

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