Ingredients

• 3 lbs chicken breasts
• 4 Tbsp parsley
• 1 tsp thyme
• 5 cups chicken broth
• 1 stalk celery
• 1 cup red grapes, halved
• 4 scallions, thinly sliced
• 2 tsp dill
• 1 cup light mayo
• 1 tsp Dijon mustard
• 2 tsp lemon juice
• 2 tsp salt
• Black pepper to taste
  

  Directions

  Put 2 Tbsp parsley, thyme, and chicken breasts in a medium saucepan. Add broth to cover and bring to a boil. Reduce heat and cover. Simmer chicken for 20 minutes. Make sure chicken reaches a temperature of 165°F. Uncover and remove from heat. Cool chicken in the liquid for 30 minutes.

  Transfer chicken to a cutting board and cut into 1-inch cubes

  In a mixing bowl, add the chicken, celery, grapes, scallions, and herbs.
  In another small bowl, whisk together the mayo, mustard, lemon juice, salt, and pepper. Add this to the chicken mixture and mix gently until well combined. Refrigerate until ready to serve.