Peruvian Onions

WTF Do I Do With
Castle Rock Vineyards Red Seedless Grapes ?!

1 lb boneless, skinless chicken breast

⅓ cup low-fat plain Greek yogurt

¼ cup light mayonnaise (optional – can use all Greek yogurt instead) 

1 tbsp chopped fresh tarragon

1 tbsp chopped dill

¾ tsp salt

½ tsp ground pepper or ¼ tsp cayenne pepper for heat

1 cup diced celery

1 cup seedless red grapes, halved (optional)

¼ cup toasted chopped roasted almonds or walnuts

2 firm ripe avocados, halved and pitted

Half lemon for light squeeze of juice


Servings: 8

1 Bring chicken to a simmer over medium heat in a large saucepan, filled with just enough water to immerse. Cover the pan and reduce heat to maintain simmer, and continue cooking 12-15 minutes or until the chicken’s internal temperature reads 165°F with a thermometer. 

2 Move chicken to a cutting board to cool. Chop or shred the chicken, then refrigerate 30 minutes until chilled.

3 Toss Greek yogurt, mayonnaise (if using), tarragon, dill, lemon juice, salt and pepper/cayenne in a large bowl. Stir in the cold chicken, celery, grapes, and nuts.

4 Fill each avocado half with approximately ½ cup of the chicken salad. Serve while avocados are fresh.

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