Classic Chicken Salad with Grapes and Almonds
This savory-sweet chicken salad is delicious in a sandwich, scooped over greens, or eaten straight from the bowl.
Foto: Once Upon a Chef
Ingredients
- 3 bone-in, (skin-on chicken breasts (about 3 lbs))
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ cup mayonnaise, (best quality such as Hellmann's or Duke's)
- ½ cup sour cream
- 2½ tablespoons fresh lemon juice, (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- 3 stalks celery, (finely diced)
- 4 large scallions, (light and dark green parts, thinly sliced)
- 1½ cups grapes (halved)
- 1 cup sliced almonds
- 2 tablespoons fresh chopped flat-leaf parsley
- 1 tablespoon fresh chopped dill
Steps
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Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
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Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and ½ teaspoon pepper. Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (71° to 74°C) (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool.
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When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into ½-inch (13-mm) pieces.
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In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and ½ teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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