St. Louis Bariatrics Facebook

Jay Michael Snow, MD

Chicken Salad


  • 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


    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.

Special Self-Pay Pricing on Gastric Sleeve


Learn More
Special Self-Pay Pricing on Gastric Sleeve

Contact Us

Communications through our website or via email are not encrypted and therefore not necessarily secure. Communication via Internet or email is for your convenience only, and by using them, you assume the risk of unauthorized use.

Ready To Get Started?

Free Weight Loss Insurance Check Icon

Free Insurance Check

Call: (314) 366-4874
Fax. (314) 366-4875

Schedule and Weight Loss Appointment Icon

Request an Appointment

Facebook Icon

With Us