Cooking the Chicken: Place 2 large chicken breasts (about 1 pound or 450 grams) in a saucepan filled with water. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through and no longer pink inside. Remove from the water and let cool slightly. Shred the chicken using two forks or chop it into small cubes, depending on your texture preference.

Chopping the Ingredients: While the chicken is cooking, finely chop 2 stalks of celery. Halve 1 cup of red grapes. Roughly chop 1/4 cup of almonds or pecans—or leave them whole for added crunch. Wash 4 cups of lettuce or mixed greens and tear them into bite-sized pieces.

Combining the Salad: In a large mixing bowl, combine the shredded chicken, chopped celery, halved grapes, and nuts. Add the greens and gently toss all the ingredients together until evenly mixed.

Optional Seasoning or Dressing: For added flavor, you can season with salt and pepper or toss the salad with a light creamy dressing of your choice (e.g., a mix of mayo and Greek yogurt with a splash of lemon juice). This step can be adjusted based on your dietary preferences.

Serving: Serve the chicken salad chilled on its own, over a bed of greens, in sandwiches, or wrapped in lettuce leaves for a lighter option. Enjoy immediately or refrigerate for up to 2 days for best freshness.