Chicken Salad Recipe

This great-Ever bird Salad is really exquisite.  ideal for extraordinary hen salad sandwiches (croissants are brilliant!), or ton top of a lovely mattress of inexperienced.  either manner, you are just going to love this exceptional-Ever chicken Salad!    using our selfmade Mayo recipe makes it even higher!

INGREDIENTS:

• 1 cup almonds, thinly sliced
• 2 tbsp fresh dill, chopped
• 3 - 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 seedless grapes, halved (red and green varieties are great)
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to
• 1 tbsp Dijon mustard
•  taste)
• Freshly ground pepper

INSTRUCTIONS:

1. Pre-heat oven to 350°F
2. Rub the olive oil everywhere in the bird pieces and sprinkle with salt and pepper.
3. Bake for forty five to fifty five mins, or until internal temp reaches 165°F using an immediate-study thermometer.
4. take away the chicken from the oven and allow cool.  get rid of the pores and skin then pull the meat from the bones and kind of chop.
5. In a massive bowl, mix together the fowl, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, blend collectively the mayonnaise, lemon, mustard, salt and pepper. 
7. add the mayo/mustard mixture to the fowl aggregate and lightly stir until nicely combined.
8. cowl with plastic wrap and refrigerate for at least an hour.  
9. Serve on a bed of veggies with sliced tomatoes and avocado.  Or, serve on bread with inexperienced leaf lettuce.  upload more t

Get The Recipes : Chicken Salad Recipe

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