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 ton top of a lovely bed of green. Either way, you're just going to love this Best-Ever Chicken Salad! Using our Homemade Mayo recipe makes it even better!

INGREDIENTS

1. 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
2. 2 tbsp olive oil
3. 1 cup seedless grapes, halved (red and green varieties are great)
4. 1 cup almonds, thinly sliced
5. 2 celery ribs, chopped
6. 3 scallions, thinly sliced(white and green parts)
7. 2 tbsp fresh dill, chopped
8. 1 tbsp fresh parsley, chopped
9. 1 cup mayonnaise
10. Juice of 1 lemon
11. 1 tbsp Dijon mustard
12. 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
13. Freshly ground pepper

INSTRUCTIONS

1. Pre-heat oven to 350°F
2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
4. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 
7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
8. Cover with plastic wrap and refrigerate for at least an hour. 
9. 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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