"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Best-Ever Chicken Salad Recipe

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This recipe for Best-Ever Chicken Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs chicken parts
2 tbsp olive oil
1 cup seedless grapes, halved
1 cup almonds, thinly sliced
2 celery ribs, chopped
3 scallions (or green onions), thinly sliced
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 tsp)
Freshly ground pepper

Directions:
Directions:
Pre-heat oven to 350 degrees.
Run the olive oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes, or until internal temperature reaches 165 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, and 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.

 

 

 

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