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Best-Ever Chicken Salad

A delightful blend of textures and flavors featuring creamy mayonnaise, juicy chicken, sweet grapes, and crunchy almonds, perfect for warm days or quick lunches.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts) Provides about 4 cups of tender, juicy meat
  • 2 tbsp olive oil For an aromatic and rich flavor
For the Salad
  • 1 cup grapes (seedless, halved) Use a combination of red and green varieties
  • 1 cup almonds (thinly sliced) Delivers a crispy crunch
  • 2 stalks celery (finely diced) Adds a refreshing, crisp texture
  • 3 scallions (thinly sliced) Both white and green parts contribute flavor
  • 2 tbsp dill (fresh, chopped) Provides a fragrant herbal note
  • 1 tbsp parsley (fresh, chopped) For a pop of color and earthiness
For the Dressing
  • 1 cup mayonnaise The creamy base that binds everything together
  • 1 juice lemon Adds brightness and a zesty kick
  • 1 tbsp Dijon mustard For a subtle tang
  • 1 tsp Kosher salt Adjust to taste
  • Freshly ground pepper Enhancing all the flavors

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Rub the olive oil all over the chicken pieces, ensuring they’re well coated. Sprinkle with salt and pepper.
  3. Bake the chicken for 45 to 55 minutes or until the internal temperature reaches 165°F (75°C).
  4. Remove the chicken from the oven and allow it to cool. Once cool enough, remove the skin and pull the meat from the bones, roughly chopping it into bite-sized pieces.
Mixing
  1. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, and parsley.
  2. In a smaller bowl, mix the mayonnaise, lemon juice, Dijon mustard, and salt and pepper.
  3. Add the mayo/mustard mixture to the chicken mixture and gently stir until everything is well combined.
Chilling and Serving
  1. Cover with plastic wrap and refrigerate for at least an hour.
  2. Serve on a bed of fresh greens, with sliced tomatoes and avocado, or pile onto bread topped with leafy greens.

Notes

For extra flavor, marinate chicken in olive oil and spices for an hour before cooking. Fresh herbs can be varied based on availability. For a lighter version, substitute Greek yogurt for half of the mayonnaise.