Ingredients
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3–4 lbs bone-in, skin-on chicken (thighs & breasts)
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2 tbsp olive oil
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Salt and pepper to taste
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1 cup seedless grapes, halved
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1 cup finely chopped almonds (optional)
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1 celery stalk, sliced
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4 green onions, sliced
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2 tbsp chopped fresh dill
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1 tbsp chopped fresh parsley
Dressing:
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1 cup mayonnaise
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Juice of 1 lemon
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1 tbsp Dijon mustard
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1 tsp kosher salt
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Ground pepper to taste
Instructions
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Preheat oven to 350°F. Rub chicken with olive oil, season with salt and pepper, and bake for 36–46 minutes.
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Cool chicken, then remove meat from bones and roughly chop.
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In a large bowl, combine chicken, grapes, almonds, celery, green onions, dill, and parsley.
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In a separate bowl, mix mayonnaise, lemon juice, mustard, salt, and pepper.
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Pour dressing over chicken mixture and gently mix to coat.
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Refrigerate for at least 1 hour. Serve chilled on greens with tomatoes and avocado.
Notes
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: ~1 hour 55 minutes
Servings: 6–8