Best Ever Chick Salad
CATEGORIES
INGREDIENTS
  • Cooking Time: 50
  • Servings: 10
  • Preparation Time: 20
  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well)
  • 2 tbsp olive oil
  • 1 cup grapes seedless, halved (red and green varieties are great)
  • 1 cup almonds thinly sliced
  • 2 stalks celery finely diced
  • 3 scallions thinly sliced (white and green parts)
  • 2 tbsp dill fresh, chopped
  • 1 tbsp parsley fresh, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
  • Freshly ground pepper
DIRECTIONS
  1. Preheat 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, dill, & 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!
RECIPE BACKSTORY
Chicken salad is here to stay!