Saturday, July 20, 2019

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

  • 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
  • 2 tbsp olive oil
  • 1 cup seedless grapes, halved (red and green varieties are great)
  • 1 cup almonds, thinly sliced
  • 2 celery ribs, chopped
  • 3 scallions, thinly sliced (white and green parts)
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, 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






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!