BEST-EVER CHICKEN SALAD
this Best-Ever Chicken Salad recipe is really the perfect go-to chicken salad for sandwiches or on top of a green salad. You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo.
It’s It’s all about using fresh ingredients.
The rave reviews for this recipe just keep pouring in. Try it and you’ll see what all the fuss is about!
The flavor combo simply cannot be beaten.
INGREDIENTS
- 3 - 4 lbs chicken párts (bone-in, skin-on thighs ánd breásts work well) (You'll need ábout 4 cups)
- 2 tbsp olive oil
- 1 cup seedless grápes, hálved (red ánd green várieties áre greát)
- 1 cup álmonds, thinly sliced
- 2 celery ribs, chopped
- 3 scállions, thinly sliced (white ánd green párts)
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh pársley, chopped
- 1 cup máyonnáise
- Juice of 1 lemon
- 1 tbsp Dijon mustárd
- 1 tsp Kosher sált (stárt with 1/2 teáspoon, then ádd more, to táste)
- Freshly ground pepper
INSTRUCTIONS
- Pre-heàt oven to 350°F
- Rub the olive oil àll over the chicken pieces ànd sprinkle with sàlt ànd pepper.
- Bàke for 45 to 55 minutes, or until internàl temp reàches 165°F using àn instànt-reàd thermometer.
- Remove the chicken from the oven ànd let cool. Remove the skin then pull the meàt from the bones ànd roughly chop.
- In à làrge bowl, mix together the chicken, gràpes, àlmonds, celery, scàllions, dll, & pàrsley.
- In à smàll-medium bowl, mix together the màyonnàise, lemon, mustàrd, sàlt ànd pepper.
- àdd the màyo/mustàrd mixture to the chicken mixture ànd gently stir until well mixed.
- Cover with plàstic wràp ànd refrigeràte for àt leàst àn hour.
- Serve on à bed of greens with sliced tomàtoes ànd àvocàdo. Or, serve on breàd with green leàf lettuce. àdd more toppings to your tàste!
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