Ingredients:

• 1.5 lb of boneless skinless chicken breast
• 4 stems of fresh celery
• 1 lb of seedless grapes (grapes with seeds can be cleaned, but that is a bit of a hassle)
• Almonds
• Fresh parsley
• Mayonnaise
• Salt to taste
• Shredded cheese of your choice to taste (optional)
• Shredded lettuce for decoration (optional)

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Put chicken breasts to the salted boiling water and boil them for about 15-20 mins until ready, then get them out of water and set aside to cool down:

   

3. Roast almonds on moderate-hot skillet for about 10 mins so they gain more flavor, stir occasionally, then remove from the burner:

   

4. Rinse and remove hard parts from celery stems, dice celery, then move to the salad bowl:

   

5. Once chicken meat is cooled till room temperature, dice it into medium pieces, and add to the salad bowl:

   

6. Carefully grate almonds on the small slots of grater until you get about 2 tablespoons of almond “powder” or a bit more to taste (remaining almonds can be eaten 🙂 ):

   

7. Add grated almonds (2 tablespoons or more to taste) to the salad bowl, season with salt:

   

8. Rinse grapes and remove them from the stems, if they have seeds – cut each grape in half and remove seeds:

   

9. Then put grapes to the salad bowl:

   

10. Rinse and chop green parsley, add chopped parsley to the salad bowl:

    

11. Dress with mayonnaise:

    

12. And finely mix:

    

13. Serve on a bed of shredded lettuce topped with cheese of your choice: