Best-Ever Chicken Salad

Best-Ever Chicken Salad

Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins

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 greens. Either way, you're just going to love this
Author: Kris Longwell

Serves: 4 - 6

Ingredients
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
2 celery ribs, chopped
3 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 ½ teaspoon, then add more, to taste)
Freshly ground pepper

Instructions

Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
Refrigerate for at least an hour.
Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Enjoy!