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BEST EVER CHICKEN SALAD<\/h2>\n\n- 3 \u2013 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you\u2019ll need about 3 to 4 cups of cooked chicken) I cut mine super small I use chicken boneless chicken breasts<\/li>\n
- 2 tablespoons quality olive oil<\/li>\n
- 1 cup of seedless grapes, sliced in half (red and green varieties are great)<\/li>\n
- 1 cup almonds, thinly sliced (optional) This is a must add, gives great texture<\/li>\n
- 2 celery ribs, chopped thinly<\/li>\n
- 3 scallions, thinly sliced, white and green parts<\/li>\n
- 2 tablespoons fresh dill, chopped ( I about doubled this as I love dill and it adds a lot to this)<\/li>\n
- 1 tablespoon fresh parsley, chopped<\/li>\n
- 1 cup mayonnaise (I USE 1\/2 cup and 1\/2 greek plain yogurt)<\/a><\/li>\n
- Juice of 1 lemon or more<\/li>\n
- 1 tablespoon Dijon mustard<\/li>\n
- 1 teaspoon Kosher salt (start with \u00bd teaspoon, then add more, to taste)<\/li>\n
- Freshly ground pepper<\/li>\n<\/ul>\n<\/div>\n
\n- Pre-heat oven to 350 F.<\/li>\n
- Rub oil all over the chicken pieces and sprinkle with salt and pepper.<\/li>\n
- Bake for 35 to 45 minutes (internal temp should reach 165 F). .<\/li>\n
- Remove the chicken, let cool, then pull the meat from the bones and roughly chop.<\/li>\n
- In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley<\/li>\n
- In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.<\/li>\n
- Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.<\/li>\n
- Refrigerate for at least an hour.<\/li>\n
- 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!<\/li>\n<\/ol>\n
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2 A BEAUTIFUL HOUSE TOUR \u00a0<\/strong>Really enjoyed the tour of this \u00a0elegant home, lots of beautiful touches and some of the blue and white looks familiar:)<\/p>\n
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- Pre-heat oven to 350 F.<\/li>\n
- Rub oil all over the chicken pieces and sprinkle with salt and pepper.<\/li>\n
- Bake for 35 to 45 minutes (internal temp should reach 165 F). .<\/li>\n
- Remove the chicken, let cool, then pull the meat from the bones and roughly chop.<\/li>\n
- In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley<\/li>\n
- In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.<\/li>\n
- Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.<\/li>\n
- Refrigerate for at least an hour.<\/li>\n
- 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!<\/li>\n<\/ol>\n
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2 A BEAUTIFUL HOUSE TOUR \u00a0<\/strong>Really enjoyed the tour of this \u00a0elegant home, lots of beautiful touches and some of the blue and white looks familiar:)<\/p>\n