The Best Oven-Roasted Chicken Salad
This chicken salad is hearty, fresh, and endlessly versatile. Spoon it onto flaky croissants, layer it between slices of bread, or enjoy it chilled over crisp greens.
Print Pin Servings: 10
Notes
Ingredients
Calories: 273 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 400 mg | Potassium: 165 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 135 IU | Vitamin C: 2 mg | Calcium: 47 mg | Iron: 1 mg
- 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
- 2 tablespoon olive oil
- 1 cup grapes seedless, halved (red and green varieties are great)
- 1 cup almonds thinly sliced
- 2 stalks celery finely diced
- 3 scallions thinly sliced (white and green parts)
- 2 tablespoon dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
- Freshly ground pepper
- Preheat oven to 350°F.
- Coat the chicken evenly with olive oil, then season generously with salt and pepper.
- Roast for 45 to 55 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer.
- Remove from the oven and allow the chicken to cool. Discard the skin, remove the meat from the bones, and roughly chop.
- In a large bowl, combine the chopped chicken, grapes, almonds, celery, scallions, dill, and parsley.
- In a small to medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Add the dressing to the chicken mixture and gently fold until evenly coated.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Serve over mixed greens with sliced tomatoes and avocado, or pile onto bread with green leaf lettuce. Customize with your favorite toppings.
- The chicken can be cooked up to two days ahead of time.
- The dressing may be prepared 1–2 days in advance.
- For the best flavor, assemble the salad at least 3 hours before serving (or overnight), then let it sit at room temperature for one hour before eating.
- While best enjoyed fresh, the salad can be frozen. Thaw completely and bring to room temperature before serving. To revive the texture, stir in a small amount of freshly made dressing.
- Especially delicious served in croissants or arranged over a bed of lettuce.
Calories: 273 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 400 mg | Potassium: 165 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 135 IU | Vitamin C: 2 mg | Calcium: 47 mg | Iron: 1 mg
