Best Ever Chicken Salad
Ingredients:
3 – 4 lbs chicken parts (bone-in, skin-on thighs and breasts)
2 tablespoons quality olive oil
1 cup seedless grapes, halved (red and green varieties work well)
1 cup sliced almonds (optional)
1 celery stalk, thinly sliced
4 scallions, thinly sliced (white and green parts)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon kosher salt (start with 1/2 teaspoon, then adjust to taste)
Freshly ground black pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare and Bake the Chicken:
Rub olive oil all over the chicken pieces and season with salt and pepper.
Arrange the chicken on a baking sheet and bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and let it cool. Once cooled, remove the meat from the bones and roughly chop.
Combine the Salad Ingredients:
In a large bowl, combine the chopped chicken, halved grapes, sliced almonds (if using), celery, scallions, dill, and parsley.
Prepare the Dressing:
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper.
Mix the Salad:
Add the dressing to the chicken mixture and gently stir until well combined.
Chill:
Refrigerate the chicken salad for at least an hour to allow the flavors to meld.
Serve:
Serve the chicken salad on a bed of leafy greens with sliced tomatoes and avocado, or on bread with green leaf lettuce. Customize with additional toppings to taste.
Enjoy this delicious and versatile chicken salad, perfect for any occasion!