Pile it on toasted bread or croissants with lettuce and tomato for a sandwich, eat it with crackers of your choice, or serve a scoop on lettuce leaves with assorted fruit and fancy crackers for a pretty presentation if you’re feeding guests. Or eat it straight out of the bowl with a spoon. That works, too.

Ingredients

• 1 whole cut up fryer chicken
• 2 stalks (to 3 stalks) celery, chopped
• 3 whole green onions, chopped
• 2 cups (to 3 cups) grapes, halved
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt or sour cream
• Juice of 1 lemon
• 1 Tablespoon (to 2 Tablespoons) brown sugar
• Kosher salt to taste
• Fresh ground black pepper to taste
• Small handful of fresh dill, minced
• Cayenne pepper, to taste
• 1/2 cup slivered almonds

Procedure

1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. 
2. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks, and set aside.
3. Chop all of your fruits and veggies and place them in a bowl with the chicken.
4. Mix mayonnaise, yogurt (or sour cream), lemon juice, and brown sugar in another bowl, adding salt and pepper to taste. 
5. Add the dill and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
6. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
7. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!