This Best-Ever Chicken Salad is wonderfully creamy without being overly wet, it isn’t too sweet or too tangy, and it incorporates the perfect balance of flavors. Either way, you’re just going to love this Best-Ever Chicken Salad!
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Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
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4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You’ll need about 4 cups)
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2 tbsp olive oil
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1 cup seedless grapes, halved (red and green varieties are great)
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1 cup almonds, thinly sliced
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2 celery ribs, chopped
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3 scallions, thinly sliced (white and green parts)
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2 tbsp fresh dill, chopped
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1 tbsp fresh parsley, chopped
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1 cup mayonnaise
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Juice of 1 lemon
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1 tbsp Dijon mustard
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1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
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Freshly ground pepper
Instructions
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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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