Of all summer salads, the classic chicken salad recipe is always a favorite at a picnic, barbecue, or in the office! Few ingredients can be turned into a cold creamy salad, sandwich filling, or homemade chicken salad roll!
Keep this easy recipe on hand for a last-minute sandwich when last-minute calls appear! Serve this summer with a side of Italian pasta salad and crunchy roasted corn on the cob!
For a chicken salad recipe that’s guaranteed to be a complete winner, look no further! This chicken salad has a great creamy texture without being overly wet, it is neither too sweet nor too tart, and it contains the perfect balance of flavors!
I am passionate romantic. So you have to spoil me for a moment.
One of my all-time favorite movies is Megan Follows’ version of Anne of Green Gables and its sequel. Would it be so dramatic to say that these movies helped shape my character while I was growing up? Yes, that’s very exciting. But in some small but meaningful way I think they did.
While I was making this chicken salad, a line from the movie popped into my mind. (This is what happens when you have a full movie dialogue.) Diana and Anne stand on the scenic slope of Prince Edward Island overlooking the ocean, wind blowing their hair, and gazing at the sunset.
“I desire I was rich & spent whole summer in a Hòtel ,” Diana says to Anne, “eating ice cream and chicken salad.”
Anne responds thoughtfully, “Do you know something, Diana? We are rich. We have sixteen years to our credit, and we both have fantastic imaginations. We should be happy like queens.”
You can’t enjoy her beauty any more if you have ropes of diamonds …. I’m happy Diana, and nothing will hold me back.”
To prepare this recipe you will need the following ingredients:
3 – 4 pounds of chicken parts (bones inward, skin on thighs and chest work well)
° 2 tablespoons of high-quality olive oil
1 cup of seedless grapes, cut in half (the red and green varieties are great)
° 1 cup finely chopped almonds (optional)
1 celery stalk, sliced
4 pieces of green onions, cut into thin, white and green slices
° 2 tablespoons of chopped fresh dill
° 1 tablespoon fresh chopped parsley
1 cup mayonnaise
° juice of 1 lemon
° 1 tablespoon of Dijon mustard
1 teaspoon kosher salt
° ground pepper
Preheated oven 350 degrees F.
Rubbing oil over chicken pieces & spread with salt also pepper.
Baking for 36 to 46 min .
Remove the chicken from the stove and let it cool down, then remove the meat from the bones and roughly chop.
In a bowl, blend chicken /grapes /almonds /celery /green onions / dill, & parsley.
In a bowl, combine mayonnaise /lemon /mustard /salt & pepper.
Adding mayonnaise blending to chicken mixture also stir sweetly until mixed .
Fridge for at least an hour.
Serving on a bed of green leaf with sliced tomatoes & avocado. Adding more extra as per your taste!