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Best-Ever Chicken Salad

Best-Ever Chicken Salad

Best-Ever Chicken Salad

This Best-Ever Chicken Salad is really wonderful. Perfect for incredible chicken salad sandwiches (croissants are great!), or on top of a lovely bed of green. Either way, you’re going to love this Best-Ever Chicken Salad!

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Ingredients:

  • 4 lbs chicken parts
  • 3 scallions thinly sliced
  • 2 stalks of celery finely diced
  • 2 tbsp olive oil
  • 2 tbsp dill fresh, chopped
  • 1 cup seedless grapes, cut in half
  • 1 cup almonds thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tbsp parsley fresh, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tsp salt to taste
  • Freshly ground pepper

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Sprinkle the chicken pieces with salt and pepper after rubbing the olive oil all over them.
  3. Bake for 45 to 55 minutes, or until an instant-read thermometer reads 165°F on the inside.
  4. After removing the chicken from the oven, set it aside to cool. Remove the skin before pulling the flesh off the bones and chopping it coarsely.
  5. Combine the chicken, grapes, almonds, celery, scallions, dill, and parsley in a large mixing basin.
  6. Combine the mayonnaise, lemon, mustard, salt, and pepper in a small-medium mixing bowl.
  7. Gently whisk the mayo/mustard mixture into the chicken mixture until fully combined.
  8. Refrigerate for at least an hour after wrapping in plastic wrap.
  9. Serve with sliced tomatoes and avocado on a bed of greens. Serve on a slice of toast with a side of green leaf lettuce. To taste, add extra toppings.

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