This Chicken Salad Spread is really the perfect go-to chicken salad for sandwiches or on top of a green salad. I love to roast chicken pieces ahead of time, but you can also easily purchase chicken salad is so tasty. I love the chicken, but you could very easily use tuna, or turkey.
Chicken Salad Spread
- 3 – 4 lbs of chicken parts ((bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken))
- 2 tablespoons quality olive oil
- 1 cup of seedless grapes (, sliced in half (red or green))
- 1 cup almonds (, thinly sliced (optional))
- 1 celery stalk (, sliced)
- 4 scallions (, thinly sliced, white and green parts)
- 2 tablespoons fresh dill (, chopped)
- 1 tablespoon fresh parsley (, chopped)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Sea salt ((start with ½ teaspoon, then add more, to taste))
- Ground pepper
- Pre-heat oven to 350 F.
- Rub oil all over the chicken pieces and sprinkle with salt and pepper.
- Bake for 35 to 45 minutes (internal temp should reach 165 F). .
- Remove the chicken, let cool, 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 bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
- Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
- Refrigerate for at least an hour.
- Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
- Author: Kris Longwell
