Best-Ever Chicken Salad

• Gluten free

• Meat

  • 3 lbs Chicken parts, bone-in

• Produce

  • 1 Celery stalk
  • 2 tbsp Dill, Fresh
  • 1 cup Grapes, seedless
  • 1 Lemon, Juice of
  • 1 tbsp Parsley, fresh
  • 4 Scallions

• Condiments

  • 1 tbsp Dijon mustard
  • 1 cup Mayonnaise

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil, quality

• Nuts & Seeds

  • 1 cup Almonds

Found on howtofeedaloon.com

Description

Ingredients

• 3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (youll need about 3 to 4 cups of cooked chicken)
• 2 tablespoons quality olive oil
• 1 cup of seedless grapes, sliced in half (red and green varieties are great)
• 1 cup almonds, thinly sliced (optional)
• 2 celery ribs, chopped
• 3 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 ½ teaspoon, then add more, to taste)
• Freshly ground pepper

Directions

• Pre-heat oven to 350 F.
• Rub oil all over the chicken pieces and sprinkle with salt and pepper.
• Bake for 35 to 45 minutes (internal temp should reach 165 F). .
• Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
• In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
• In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
• Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
• Refrigerate for at least an hour.
• Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
• Enjoy!