Best-Ever Chicken Salad

Ingredients

  • 4 lbs chicken, bone-in, skin-on
  • 2 Tbs olive oil
  • 1 cup seedless grapes, halved
  • 1 cup almonds, thinly sliced
  • 2 celery ribs, thinly sliced
  • 3 scallions, thinly sliced
  • 2 Tbs fresh dill, chopped
  • 1 Tbs fresh parsley, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 Tbs Dijon mustard
  • 1⁄2 tsp salt
  • Freshly ground pepper

Directions

  1. 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 temperature reaches 165° F.
  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, dill & parsley.
  6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
  7. Add this to the chicken mixture and gently stir until well mixed.
  8. Cover with plastic wrap and regrigerate 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.