Summer-Ready Chicken Salad

This chicken salad recipe is a go-to, perfect-for-summer recipe! And it is customizable. Add crumbled bacon, raisins, cashews, some curry, whatever you want… it will still be delicious.

Ingredients

• 3 – 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
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• 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 teaspoon, then add more, to taste)
  Freshly ground pepper

Instructions

1. Pre-heat oven to 350°F
2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
4. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
8. Cover with plastic wrap and refrigerate for at least an hour.
9. Serve!