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This really is the perfect go-to salad for sandwiches or on top of a green salad.

You could easily add crumbled bacon, raisins, or cashews, or even mix in a little curry powder to the mayo. Of course, homemade mayo puts this salad over the top. But again, a good quality store-bought mayonnaise works perfectly well, too. After cooking the chicken, the salad comes together in only about 15 minutes!


  • ▢4 lbs chicken parts (bone-in, skin-on thighs, and breasts work well) (You’ll need about 4 cups)
  • ▢2 tbsp olive oil
  • ▢1 cup grapes seedless, halved (red and green varieties are great)
  • ▢1 cup almonds thinly sliced
  • ▢2 stalks of celery finely diced
  • ▢3 scallions thinly sliced (white and green parts)
  • ▢2 tbsp dill fresh, chopped
  • ▢1 tbsp parsley fresh, chopped
  • ▢1 cup mayonnaise
  • ▢Juice of 1 lemon
  • ▢1 tbsp Dijon mustard
  • ▢1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
  • ▢Freshly ground pepper

Baked Chicken Thighs


  • Preheat the oven to 350°F
  • Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
  • Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
  • Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the bones and roughly chop.
  • In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, & parsley.
  • In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper. 
  • Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
  • Cover with plastic wrap and refrigerate for at least an hour.  
  • Serve on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!

Instant Pot Osso Buco


You can prepare the chicken up to two days in advance.  The dressing can be made 1 or 2 days in advance.  Assemble all ingredients the day of serving.  We feel for the best flavor, place assemble the salad in the refrigerator for at least 3 hours (or overnight), and then set it out one hour before serving.The salad is best served fresh but can be frozen.  Simply let thaw and then come to room temp.  To freshen the salad up, make a small batch of the dressing and stir in before serving.We love serving this salad in croissants, although it’s so delicious (and beautiful) over a bed of lettuce. 


Calories: 273kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 400mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

By KhaliL

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