Grilled and Chilled Chicken Salad with Toasted Almonds and Grapes

Ingredients

2 pounds Chicken breasts, boneless, skinless

1/2 cup No-stick poultry marinade

2 tsp Poultry seasoning

1/2 cup Blue Plate Mayonnaise

1/3 cup Sour Cream

1 Tbsp Honey

1 Tbsp Dijon Mustard

1 tsp Lawry’s Seasoning Salt

2 Tbsp Orange Juice, freshly squeezed
1 /4 tsp Black Pepper, freshly ground

1 /2 cup Slivered Almonds, toasted

1 /2 cup Celery, minced

1 /4 cup Green Onion, minced

1/2 pound Red Seedless Grapes, halved

1 Tbl Parsley, chopped

Instructions

Brush the chicken breast with the no-stick marinade and refrigerate one hour. Sprinkle the chicken with the poultry seasoning.

Prepare the grill. Cook chicken over direct medium heat for 10-14 minutes, turning once during the grilling process.

Remove the chicken from the grill and allow to cool completely.

While the chicken is cooling, combine the Blue Plate Mayonnaise, sour cream, honey, Dijon mustard seasoning salt, orange juice and black pepper in a mixing bowl. Dice the cooled chicken into bite-sized pieces. Fold the chicken, almonds, celery, green onion and grapes into the mayonnaise mixture Garnish with fresh chopped parsley.

Yield: 6 servings

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com