Best-Ever Chicken Salad - Of all the summer salads, a
classic chicken salad recipe is consistently a favorite at an outing, a grill,
or an office potluck! Only a couple of ingredients can be transformed into a
chilly, creamy salad or filling for a hand crafted chicken salad sandwich or
wrap!
Chicken salad is a fast and nutritious supper. An incredible
decision for lunch or dinner, you can serve it as a sandwich, wrap, or pita
filling, or on head of crispy lettuce. Since the creamy salad is likewise a
magnificent use for extra and rotisserie chicken, it's additionally ideal for
those occasions when you need to downplay cooking.
There's not only one approach to make chicken salad,
however. Whether you like a classic blend in with hard-bubbled eggs or need to
give it a fiery kick, there's a chicken salad recipe for every season, state of
mind, and event. You'll even discover suggestions that skirt the ordinary
mayonnaise, and a mock chicken recipe for vegetarians.
Ingredients:
- Juice of 1 lemon
- Freshly ground pepper
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup mayonnaise
- 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
- 1 tbsp Dijon mustard
- 2 celery ribs, chopped
- 3 scallions, thinly sliced (white and green parts)
- 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
- 2 tbsp olive oil
- 1 cup seedless grapes, halved (red and green varieties are great)
- 1 cup almonds, thinly sliced
Instructions:
- Pre-heat 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, dll, & 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!
Inspired from allrecipes.com
Best-Ever Chicken Salad
4/
5
Oleh
Hana
