Chicken Salad with Grapes and Almonds
Total Time
50 Minutes
Prep Time
20 Minutes
Cook Time
30 Minutes
Rating
4.95 out of 5 stars
(42)
Ingredients
6 servings
- 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
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Preparation
Chef’s notes
If you'd like to use leftover or rotisserie chicken, you'll need about 4 cups. Begin at step 3. (Toss very gently if using a rotisserie chicken; it shreds easily.)
The key to making a good chicken salad is not overcooking the chicken. I highly recommend using a meat thermometer with a remote probe so that you can monitor the temperature of the chicken without ever opening your oven. It takes the guesswork out of it.