Make ahead recipes for busy days, and that have wonderful flavor! by Ree Drummond

• 1 whole, cut up fryer chicken, or 1 lb. shredded chicken
• 2 to 3 stalks celery, chopped
• 3 green onions, chopped
• 2 to 3 cups grapes, halved
• ½ cup mayonnaise
• ½ cup plain yogurt or sour cream
• Juice of 1 lemon
• 1 to 2 tablespoons brown sugar
• Kosher salt, to taste
• Ground black pepper, to taste
• Small handful fresh dill, minced
• Cayenne pepper, to taste
• ½ cup slivered almonds

Directions:

1. Place the chicken in a large pot of water.  Turn on the heat and bring to a boil
2. Reduce the heat and simmer until the chicken is fully cooked, 45 minutes to 1 hour.  When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all the meat off the bones, chop into bite-size chunks, and set aside.
3. In a large bowl, add the chopped chicken, celery, green onion, and grapes.
4. In a separate bowl, combine the mayonnaise, yogurt, lemon juice, and brown sugar, adding salt and pepper to taste. Add the dill, and if you’re feeling a bit brazen, throw in a dash of cayenne pepper!
5. When the dressing tastes just right (you must taste test for the appropriate saltiness especially), pour it over the chicken mixture, and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
6. Allow the salad to chill for several hours or even overnight. Serve on a bed of lettuce or in a sandwich, or eat it straight out of the bowl with a serving spoon!