chicken salad

This recipe from How to Feed a Loon is probably my favorite chicken salad ever-- it might even top Ina Garten's Curried Chicken Salad, but it's close. I was lazy and used a rotisserie chicken that I roughly chopped instead of cooking my own chicken pieces.

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BEST-EVER CHICKEN SALAD

This Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!

COURSE: LUNCH

 

CUISINE: AMERICAN

 

KEYWORD: CHICKEN SALAD

PREP TIME: 20 MINUTES

 

COOK TIME: 50 MINUTES

 

TOTAL TIME: 1 HOUR 10 MINUTES

SERVINGS: 8 PEOPLE

 

CALORIES: 245 KCAL

 

AUTHOR: KRIS LONGWELL

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 on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!

Meatloaf

We like this America's Test Kitchen recipe with a few modifications. We don't use the glaze or the bacon and do use 1 lb. ground beef, 1 lb. ground pork. Kory and the kids all eat this old-school meal without complaint.