The best chicken salad recipe ever is the perfect chicken salad for sandwiches or over a green salad. You can easily add crumbled bacon, raisins, cashews, or even mix a little curry powder with mayonnaise. Of course, homemade mayonnaise puts this salad on top. But then again, a good store-bought mayonnaise works well as well. For a chicken salad guaranteed to be a complete winner, look no further! This chicken salad has a great creamy texture without being overly moist, it is not too sweet or too sour, and it includes the perfect balance of flavors. Chicken salad is a simple and easy lunch here! This classic chicken salad recipe combines tender chicken with the perfect mix of flavors and toppings.
It’s great served on a bed of lettuce, in a sandwich, or wrapped in a tortilla for a delicious meal on the go! The classic chicken salad is the perfect combination of marinated chicken breast, creamy mayonnaise, lemon juice and crunchy celery, ready in just minutes! This is the best chicken salad I have ever had and it is easy to prepare. The chicken breasts used here should be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, which provides the bonus of several pints of chicken broth.
To prepare this recipe, you will need the following ingredients:
° 3 – 4 pounds of chicken parts (bones inward, skin on thighs and chest work well)
° 2 tablespoons of high-quality olive oil
° 1 cup of seedless grapes, cut in half (red and green varieties are great)
° 1 cup finely sliced almonds (optional)
° 1 celery stalk, sliced
° 4 pieces of green onions, cut into thin, white and green slices
° 2 tablespoons chopped fresh dill
° 1 tablespoon chopped fresh parsley
° 1 cup mayonnaise
° Juice of 1 lemon
° 1 tablespoon of Dijon mustard
° 1 tsp kosher salt
° ground pepper
* Instructions :
Preheat the oven to 350 degrees Fahrenheit.
Rub the oil over the chicken pieces and sprinkle with salt and pepper.
Bake for 35 to 45 minutes (internal temperature should reach 165 ° F).
The chicken is removed from the stove and left to cool, then the meat is removed from the bones and roughly chopped.
In a large bowl, mix chicken, grapes, almonds, celery, green onions, dill, and parsley.
In a small bowl, mix mayonnaise, lemon, mustard, salt and pepper.
Add mayonnaise mixture to chicken mixture and stir gently until blended.
Fridge for at least an hour.
Serve on a layer of green leaves with sliced tomatoes and avocado. Or serve it on bread with green lettuce leaves. Add more extras as per your taste!