Delicious Chicken Salad
Prep time
15 mins
Cook time
35 mins
Total time
50 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 Best-Ever Chicken Salad! 100% Loon Approved!
Author: Kris Longwell
Recipe type: Lunch
Cuisine: Lunch
Serves: 4 - 6
Ingredients
- 3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well)
- 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)
- 1 celery stalk, sliced
- 4 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 35 minutes.
- 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!
