This Best-Ever Chicken Salad recipe is really the perfect go-to chicken salad for sandwiches or on top of a green salad. You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo. Of course, homemade mayo puts this salad over the top. But again, a good quality store-bought mayonnaise works perfectly well, too. For a chicken salad that’s guaranteed to be a total winner, look no further! This 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.
Chicken Salad is a simple and easy go-to lunch around here! A classic chicken salad recipe combines tender chicken with the perfect blend of flavors and add ins. It’s great served on a bed of lettuce, in a sandwich or rolled up in a tortilla for a delicious meal on the go! Classic Chicken Salad is the PERFECT combo of seasoned chicken breast, creamy mayonnaise, lemon juice and crunchy celery, ready in just minutes! This is the best chicken salad I have ever had in my life and it is so simple to make. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Best Ever Chicken Salad
Ingredients:
3 – 4 lbs chicken parts (bone-in, skin-on thighs and breasts)
2 tablespoons quality olive oil
1 cup seedless grapes, halved (red and green varieties work well)
1 cup sliced almonds (optional)
1 celery stalk, thinly sliced
4 scallions, thinly sliced (white and green parts)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon kosher salt (start with 1/2 teaspoon, then adjust to taste)
Freshly ground black pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare and Bake the Chicken:
Rub olive oil all over the chicken pieces and season with salt and pepper.
Arrange the chicken on a baking sheet and bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and let it cool. Once cooled, remove the meat from the bones and roughly chop.
Combine the Salad Ingredients:
In a large bowl, combine the chopped chicken, halved grapes, sliced almonds (if using), celery, scallions, dill, and parsley.
Prepare the Dressing:
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper.
Mix the Salad:
Add the dressing to the chicken mixture and gently stir until well combined.
Chill:
Refrigerate the chicken salad for at least an hour to allow the flavors to meld.
Serve:
Serve the chicken salad on a bed of leafy greens with sliced tomatoes and avocado, or on bread with green leaf lettuce. Customize with additional toppings to taste.
Enjoy this delicious and versatile chicken salad, perfect for any occasion!