Best-Ever Chicken Salad

Course: lunch

Cuisine: American

Keyword: chicken salad, easy chicken salad, homemade mayonnaise, Roasted Chicken

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: people

Calories: 273kcal

Author: Kris Longwell

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!

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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 grapes seedless, halved (red and green varieties are great)
1 cup almonds thinly sliced
2 stalks celery finely diced
3 scallions thinly sliced (white and green parts)
2 tbsp dill fresh, chopped
1 tbsp parsley fresh, 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

Preheat 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, dill, & 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!

Video

Notes

You can prepare the chicken for 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 the 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 it's so delicious (and beautiful) over a bed of lettuce.

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