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