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!