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Best Ever Chicken SaladINGREDIENTS 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 Pre-heat oven to 350°F Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed. Cover with plastic wrap and refrigerate for at least an hour. 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!
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