Chicken Salad With Dill And Grapes

• 3 bone-in, skin-on chicken breasts
• 1 celery rib, diced
• 1 medium sized, finely chopped shallot
• 1 cups halved seedless green grapes
• 1/4 cup mayonnaise
• 1/4 cup full-fat strained yogurt (like greek)
• 2 tablespoons Dijon Mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped fresh dill (tarragon works well also)
• 2 tablespoon finely chopped flat-leaf parsley
• salt and pepper to taste

1. Bring 4 cups water to a simmer in a saucepan. Add chicken and simmer on medium, uncovered, for 10 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
2. Cool the chicken. Remove from the bone and skin. Dice and place in a bowl.
3. Add the remaining ingredients and stir to combine.
4. Refrigerate for up to 5 days

chicken breasts, celery, shallot, green grapes, mayonnaise, fullfat strained yogurt, dijon mustard, white wine vinegar, fresh dill, flatleaf parsley, salt

Taken from www.yummly.com/recipe/Chicken-Salad-with-Dill-and-Grapes-1867336 (may not work)