Yield: 6 Servings

Adapted from Ree Drummond / Food Network

• 13- to 4-lb roast chicken, home roasted or rotisserie
• 2cups green or red seedless grapes, halved, plus more halved grapes, for garnish
• ½cup slivered almonds
• 4scallions, sliced
• 3stalks celery, sliced
• ½cup mayonnaise
• ½cup plain Greek yogurt
• ¼cup heavy cream
• 2TBS chopped fresh dill, plus more for garnish
• 1TBS brown sugar
• Kosher salt and freshly ground black pepper

Cut the roast chicken into small pieces and discard the skin and bones.

Put the chicken, grapes, almonds, scallions and celery in a large bowl.

In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper.

Pour the dressing over the salad ingredients and toss gently to combine.

Taste and adjust the seasoning.

Allow to chill for several hours or even overnight.