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!