2 tablespoons olive oil
4 pounds chicken parts – bone-in, skin-on thighs, and breasts work well (You’ll need about 4 c.)
1 c. grapes, seedless, halved (red and green varieties are great)
2 stalks of celery, finely diced
2 tablespoons dill, fresh, chopped
3 scallions, thinly sliced (white and green parts)
1 tablespoon parsley, fresh, chopped
1 c. mayonnaise
1 tablespoon Dijon mustard
1 c. almonds thinly sliced
Freshly ground pepper
1 teaspoon Kosher salt (start with ½ tsp, then add more, to taste)
Juice of 1 lemon
How to make The Best-Ever Chicken Salad
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Over the pieces of chicken, rub the olive oil and season with salt and pepper. Place in the preheated oven and bake the chicken for about 45 to 55 minutes or until the internal temperature of the chicken reaches 165 degrees F. When done, take the chicken out of the oven and allow it to cool. Once cooled, take the skin off and pull the meat from the bones. Then, roughly chop.
Step 3: Place the chicken, grapes, almonds, celery, scallions, dill, and parsley in a large bowl. Mix well until combined.
Step 4: Whisk the mayonnaise, lemon, mustard, salt, and pepper in a small-medium bowl.
Step 5: To the chicken mixture, add the mayo/mustard mixture. Carefully stir until incorporated.
Step 6: Tent the mixture using plastic wrap and set it aside in the fridge for at least an hour.
Step 7: When ready, serve the chicken salad on a bed of greens with some sliced avocado and tomatoes. You can also serve this salad with green leaf lettuce. If desired, add more of your favorite toppings. Enjoy!