Best-Ever Chicken Salad

This Best-Ever Chicken Salad is a delightful combination of flavors and textures, perfect for sandwiches or serving on a bed of greens.

Ingredients:

• 3 – 4 lbs of chicken parts (bone-in, skin-on thighs and breasts)
• 2 tablespoons quality olive oil
• 1 cup seedless grapes, sliced in half (red and green varieties)
• 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 1/2 teaspoon, then add more to taste)
• Freshly ground pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the chicken parts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Let it cool, then shred the chicken into bite-sized pieces.
2. In a large mixing bowl, combine the shredded chicken, sliced grapes, sliced almonds (if using), sliced celery, scallions, fresh dill, and parsley.
3. In a separate bowl, prepare the dressing by whisking together the mayonnaise, lemon juice, Dijon mustard, and salt. Adjust the salt to your taste. Add freshly ground pepper for extra flavor.
4. Pour the dressing over the chicken and salad ingredients. Gently toss everything together until well coated with the dressing.
5. Taste the chicken salad and adjust the seasoning if needed, adding more salt or pepper as desired.
6. Cover the bowl and refrigerate the chicken salad for at least an hour before serving. This allows the flavors to meld together.
7. Serve the Best-Ever Chicken Salad on sandwiches, as a wrap, or on a bed of greens. It’s versatile and delicious!

Enjoy your homemade Best-Ever Chicken Salad!