Classic Chicken Salad with Lemon Herb Sauce
This version features diced chicken breasts bathed in a luscious lemon herb sauce, offering a delightful twist to the classic and comforting lunchtime favorite.
Take it up a notch by creating a Chicken Salad Sandwich – sandwiched between delectable buns with layers of crisp lettuce, creamy avocado slices, crunchy bacon, and subtly sweet tomato slices. Who can resist?
Ingredients:
- 3-4 pounds chicken nuggets (bone-in, skin-on thighs and breast work well)
- 2 tablespoons good olive oil
- 1 cup seedless grapes, halved (red and green varieties work great)
- 1 cup finely chopped almonds (optional)
- 1 celery stalk, sliced
- 4 green onions, thinly sliced, both white and green parts
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh chopped parsley
- 1 cup mayonnaise
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon coarse salt
- Pepper to taste
Instructions:
- Preheat the oven to 350 degrees F.
- Rub olive oil on the chicken pieces and season with salt and pepper.
- Bake for 36 to 46 minutes. Remove from heat, let it cool, then debone and cut the meat into large pieces.
- In a bowl, combine chicken, grapes, almonds, celery, green onions, garlic, dill, and parsley.
- In another bowl, mix mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Add the mayonnaise mixture to the chicken and gently stir until well combined.
- Refrigerate for at least one hour.
- Serve on a bed of crisp lettuce with slices of tomato and avocado. Customize to your taste!
Enjoy the Classic Chicken Salad with Lemon Herb Sauce!