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Best-Ever Chicken Salad
Best-Ever Chicken Salad
Healthy recipes offer you Best-Ever Chicken Salad, we hope you like it
4.09 from 12 votes
Course: Salad
Cuisine: American
Keyword: Best-Ever Chicken Salad
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 10
Ingredients
- 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!
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