Best-Ever Chicken Salad

• porcje: 10 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 10 minutes

Składniki

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 grapes (seedless, halved, red and green varieties are great)

1 cup almonds (thinly sliced)

2 stalks celery (finely diced)

3 scallions (thinly sliced, white and green parts)

2 tbsp dill (fresh, chopped)

1 tbsp parsley (fresh, 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

Wskazówki

Preheat oven to 350°F

Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.

Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.

Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.

In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, & parsley.

In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper.

Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.

Cover with plastic wrap and refrigerate for at least an hour.

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!

Wartości Odżywcze

• Kalorie: 273 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 9 mg
• Sód: 400 mg
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 4 g