Chicken Salad

• 4 chicken breast halves, boneless and skinless (about 2 lbs)
• 2 tablespoons diced onions
• 1 celery rib, diced
• 1 cup grapes, sliced in half
• 3 tablespoons Major Grey chutney
• 1 teaspoon whole grain mustard
• 13 cup sour cream
• 23 cup mayonnaise
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 cup sliced almonds (optional) or 14 cup slivered almonds (optional)

1. Place the chicken breast halves in a pot with enough water to cover.
2. Bring to a boil.
3. Turn the heat down to low and simmer for 20 minutes, or until the chicken is cooked all the way through.
4. Remove the chicken to a plate and allow it to cool (15 min or so).
5. Meanwhile, combine the sour cream, mayonnaise, chutney, mustard, salt, and pepper using a whisk.
6. Slice each piece of chicken into three chunks.
7. Then shred it and place it into a large bowl with the onion, celery, and grapes.
8. Pour the dressing on top and stir to combine all ingredients.
9. Cover and chill for at least one hour to allow the flavors to combine.
10. If using the almonds, roast them in a dry skillet on top of the stove until very lightly browned.
11. Sprinkle on top of the salad just before serving.

chicken, onions, celery, grapes, major, whole grain mustard, sour cream, mayonnaise, salt, pepper, almonds

Taken from www.food.com/recipe/chicken-salad-432051 (may not work)