Hey there, food adventurers! It’s Ryan here, coming to you from my sunny kitchen in Austin, Texas. Today, I’m bringing you a recipe that’s not just about eating well, but about savoring every bite and feeling energized by what you eat. Let me introduce you to my Best-Ever Chicken Salad—a dish that’s as vibrant as a Texas sunset and as comforting as a hug from an old friend. This recipe takes me back to my college days when I first started playing with flavors and textures, realizing that healthy food could be a joyful, creative experience. Let’s dive in and make healthy eating the highlight of your day!
Why You’ll Absolutely Love This Recipe
- It’s delightfully simple, making you feel like a kitchen rockstar!
- Packed with flavor, it’s a true symphony of taste and texture.
- A versatile dish that fits into any meal—be it a lunch, dinner, or a delightful snack!
- It’s nutritious and satisfying, fueling you with energy and joy.
Simple Ingredients for a Delicious Treat
Let’s talk ingredients! Each one plays a starring role in this flavorful ensemble. We start with tender, juicy chicken—your canvas for creativity. Grapes add a pop of sweetness, while almonds bring a satisfying crunch. Fresh herbs like dill and parsley infuse the salad with vibrant, aromatic flavors. And let’s not forget the creamy, tangy dressing that ties it all together—thanks to a zesty splash of lemon and a hint of Dijon mustard. These ingredients are like old friends coming together for a joyous reunion! You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Ready to create something amazing? I’m right here with you, cheering you on! Start by preheating your oven to 350°F. Rub olive oil all over the chicken pieces, sprinkle with salt and pepper, and bake for 45 to 55 minutes until they reach perfection at 165°F. Let them cool, then remove the skin and bones, and chop the meat into delightful bite-sized pieces.
In a large bowl, mix the chicken with grapes, almonds, celery, scallions, dill, and parsley. Now, let’s whip up that dressing! In a separate bowl, combine mayonnaise, lemon juice, mustard, salt, and pepper. Pour this creamy goodness over your chicken mixture and gently stir until everything is well coated. Cover and refrigerate for at least an hour to let those flavors mingle.
A Few of My Favorite Tips
Here’s a little secret from my kitchen to yours: Toast the almonds before adding them to the salad for an extra layer of flavor. And don’t shy away from adjusting the seasoning to suit your palate—this salad is all about making it your own!
How I Like to Serve This
When it comes to serving, the possibilities are endless! I love to enjoy this chicken salad on a bed of fresh greens with sliced tomatoes and avocado. Feeling a bit more indulgent? Try it in a Chicken Salad Sandwich with green leaf lettuce on your favorite bread. Add your favorite toppings and let your creativity run wild!
Storing & Reheating (If There’s Any Left!)
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. The flavors only get better, making it a perfect grab-and-go option for busy days. A tip from me to you: This salad is best served cold, so no reheating necessary—just grab a fork and enjoy!
Looking for more delightful salad inspirations? **Discover My Favorite Healthy Comfort Food That Delights** [here](https://recipessalads.com//discover-my-favorite-healthy-comfort-food-that-delights) or dive into a refreshing twist with **You Won’t Believe How Good Strawberry Pretzel Jello Salad Is** [here](https://recipessalads.com//you-wont-believe-how-good-strawberry-pretzel-jello-salad-is). And don’t miss out on my **Dive Into This Refreshing Watermelon Basil Feta Salad** [here](https://recipessalads.com//dive-into-this-refreshing-watermelon-basil-feta-salad).
Thanks for joining me on this delicious journey. Remember, every meal is an opportunity to celebrate flavor, nutrition, and joy. Happy cooking!
Best-Ever Chicken Salad
Ingredients
Chicken
- 4 lbs chicken parts (bone-in, skin-on) (you'll need about 4 cups)
- 2 tbsp olive oil
- 1 cup grapes (seedless, halved)
- 1 cup almonds (thinly sliced)
- 2 stalks celery (finely diced)
- 3 scallions scallions (thinly sliced) (white and green parts)
- 2 tbsp dill (fresh, chopped)
- 1 tbsp parsley (fresh, chopped)
- 1 cup mayonnaise
- 1 juice of lemon
- 1 tbsp dijon mustard
- 1 tsp kosher salt (start with 1/2 teaspoon, then add more, to taste)
- to taste freshly ground pepper
Instructions
- Preheat oven to 350°F.
- Rub olive oil on chicken and sprinkle with salt and pepper.
- Bake for 45-55 minutes until internal temp reaches 165°F.
- Cool, remove skin, and chop the chicken.
- Mix chicken with grapes, almonds, celery, scallions, dill, and parsley.
- Combine mayo, lemon, mustard, salt, and pepper; mix with chicken mixture and refrigerate for at least an hour.
