Baker's Best chicken salad with grapes

Chicken salad (Sheryl Julian)
By Sheryl Julian
Globe Staff / June 3, 2009

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Serves 4

Owner Michael Best of Baker's Best says that his popular chicken salad with grapes begins with steamed boneless chicken breasts, which are dressed with a small amount of mayonnaise and red wine vinegar. I went into the kitchen and came up with these proportions.

4 skinless boneless chicken breasts
Salt and pepper, to taste
1/2 cup chicken stock
1/4 cup mayonnaise
1 tablespoon red wine vinegar
2 cups seedless red grapes
1/4 red onion, finely chopped
1. Sprinkle the chicken breasts with salt and pepper. In a skillet, arrange the chicken in one layer. Add the stock and bring to a boil. Lower the heat, cover the pan, and simmer the chicken for 15 to 20 minutes or until it is firm to the touch and cooked through. Remove the chicken from the pan and set aside to cool (save the stock for another dish).

2. In a small bowl, whisk the mayonnaise, vinegar, salt, and pepper.

3. With your fingers, shred the chicken. Transfer it to a bowl with the grapes and onion. Add the mayonnaise mixture, toss well, and taste for seasoning. Add more salt or vinegar, if you like.