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Best-Ever Chicken Salad Recipe

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This recipe for Best-Ever Chicken Salad is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll 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:
Directions:
1. Pre-heat oven to 350º F.
2. Rub oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 35 to 45 minutes (internal temp should reach 165º F). .
4. Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
7. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
8. Refrigerate for at least an hour.
9. 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!
Personal Notes:
Personal Notes:
If you like chicken salad...this is THE one! It is oh-so-good! Enjoy!

 

 

 

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