Best-Ever Chicken Salad
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!
4.94 from 163 votes
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| Best-Ever Chicken Salad |
Course: lunch cuisine: AmericanKeyword: chicken salad, easy chicken salad, homemade mayonnaise, Roasted ChickenPrep Time: 20 minutesCook Time: 50 minutes total Time: 1 hour 10 minutesServings: 10 people Calories: 368kcal
Ingredients
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
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| Best-Ever Chicken Salad |
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!
Notes
You can prepare the chicken up to two days in advance. The dressing can be made 1 or 2 days in advance. Assemble all ingredients day of serving. We feel for best flavor, place assemble salad in the refrigerator for at least 3 hours (or overnight), and then set out one hour before serving.
The salad is best served fresh, but can be frozen. Simply let thaw and then come to room temp. To freshen the salad up, make a small batch of the dressing and stir in before serving.
We love serving this salad in croissants, although its so delicious, it's delicious (and beautiful) over a bed of lettuce.
Nutrition
Calories: 368kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 392mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg
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