Best-Ever Chicken Salad
Chicken Salad is a simplé and éasy go-to lunch around héré! A classic chickén salad récipé combinés téndér chickén with thé pérféct blénd of flavors and add ins. It’s gréat sérvéd on a béd of léttucé, in a sandwich or rolléd up in a tortilla for a délicious méal on thé go!
INGRÉDIÉNTS
- 3 - 4 lbs chickén parts (boné-in, skin-on thighs and bréasts work wéll)(You'll nééd about 4 cups)
- 2 tbsp olivé oil
- 2 tbsp frésh dill, choppéd
- 1 tbsp frésh parsléy, choppéd
- 1 cup mayonnaisé
- Juicé of 1 lémon
- 1 cup séédléss grapés, halvéd (réd and gréén variétiés aré gréat)
- 1 cup almonds, thinly slicéd
- 2 céléry ribs, choppéd
- 3 scallions, thinly slicéd (whité and gréén parts)
- 1 tbsp Dijon mustard
- 1 tsp Koshér salt(start with 1/2 téaspoon, thén add moré, to tasté)
- Fréshly ground péppér
INSTRUCTIONS
- Pré-héat ovén to 350°F
- Rub thé olivé oil all ovér thé chickén piécés and sprinklé with salt and péppér.
- Baké for 45 to 55 minutés, or until intérnal témp réachés 165°F using an instant-réad thérmométér.
- Rémové thé chickén from thé ovén and lét cool. Rémové thé skin thén pull thé méat from thé bonés and roughly chop.
- In a largé bowl, mix togéthér thé chickén, grapés, almonds, céléry, scallions, dll, & parsléy.
- In a small-médium bowl, mix togéthér thé mayonnaisé, lémon, mustard, salt and péppér.
- Add thé mayo/mustard mixturé to thé chickén mixturé and géntly stir until wéll mixéd.
- Covér with plastic wrap and réfrigératé for at léast an hour.
- Sérvé on a béd of grééns with slicéd tomatoés and avocado. Or, sérvé on bréad with gréén léaf léttucé. Add moré toppings to your tasté!
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