Instructions: Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.

In a large bowl, place the red and green grapes. Add the chicken, scallions, and celery. Toss to mix well.

In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.

Cover and chill the salad for 1 hour or more. Just before serving, stir in the almonds.

This recipe serves 4 to 6.

Comments: In addition this, there are several other fruit and chicken breast combinations you might want to fix. See the variations "Apple And Walnut Chicken Salad" and "Mango Chicken Salad" (recipes included in this collection) for inspiration - each one is as easy as this recipe.

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