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CHICKEN RECIPES

BEST-EVER CHICKEN SALAD


BEST-EVER CHICKEN SALAD


PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
SERVINGS: 8 PEOPLE
CALORIES: 245 KCAL

best-ever chicken salad recipe

This Best-Ever Chicken Salad is really wonderful. Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green. Either way, you're just going to love this Best-Ever Chicken Salad! Using our Homemade Mayo recipe makes it even better!Print

INGREDIENTS

3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well)(You'll need about 4 cups)
2 tbsp olive oil
1 cup seedless grapes, halved (red and green varieties are great)
1 cup almonds, thinly sliced
2 celery ribs, chopped
3 scallions, thinly sliced (white and green parts)
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tbsp Dijon mustard
1 tsp Kosher salt(start with 1/2 teaspoon, then add more, to taste)
Freshly ground pepper

INSTRUCTIONS



Pre-heat oven to 350°F


Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.


Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.


Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.


In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.


In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 


Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.


Cover with plastic wrap and refrigerate for at least an hour. 


Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!