Chicken Salad With Red Grapes And Granny Smith Apple

In a large deep skillet, bring 1 quart of salted water to a boil. Add the chicken breasts and garlic. Return to a boil. Skim the surface thoroughly, cover the pan, and lower the heat.

Poach the chicken for 10 to 12 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 165 degrees F. Remove the chicken and set it aside to cool. Discard the garlic.

In a bowl, whisk together the mustard, ginger, and a spoonful of mayonnaise. When the mixture is smooth, whisk in the remaining mayonnaise.

When the chicken is cool enough to handle, chop each chicken breast into 1/2-inch pieces.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the chicken and mayonnaise. Beat at medium speed for 1 minute.

Beat in the grapes, onion, and apple. The chicken will become creamy with chunks of apple and onion in the mixture. Transfer the salad to a plastic container and refrigerate until chilled.