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Best-Ever Chicken Salad

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