Best Ever Chicken Salad


3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
1 cup of seedless grapes, sliced in half (red and green varieties are great)
3 scallions, thinly sliced, white and green parts
1 tablespoon fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons quality olive oil
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
Freshly ground pepper
2 celery ribs, chopped
1 cup mayonnaise
Juice of 1 lemon
1 cup almonds, thinly sliced (optional)


Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
Refrigerate for at least an hour.
Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce.

1 comment:

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