This savory-sweet chicken salad is delicious in a sandwich, scooped over greens, or eaten straight from the bowl.
This savory-sweet chicken salad is delicious in a sandwich, scooped over greens, or eaten straight from the bowl.
Back in May, The Kitchn published a fun chicken salad showdown by Amelia Rampe, pitting recipes from The New York Times, Southern Living, Ina Garten, and The Pioneer Woman against one another in the name of finding the best chicken salad on the internet. Each recipe uses a different method for cooking the chicken, different mix-ins, and different dressings. The Pioneer Woman’s savory-sweet chicken salad with grapes, almonds, and dill was crowned the winner, with Ina Garten’s recipe coming in a very close second. I loved both recipes, so I took what I liked from each, added a few touches of my own, and combined them into a version that’s delicious on a sandwich, scooped over greens, or eaten straight from the bowl. This is the fun of cooking!
Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools).
It’s important not to overcook the chicken or the salad will be dry. I highly recommend using a meat thermometer with a remote probe (affiliate link) so that you can monitor the temperature of the chicken without ever opening your oven. It takes all of the guesswork out of it.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper.
Whisk to combine.
Add the diced chicken, celery, scallions, grapes, almonds, and herbs to the dressing.
Toss until well combined. Taste and adjust seasoning, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Salad with Grapes and Almonds.
If you find anything inappropriate please report it here.
What You’ll Need To Make Chicken Salad with Grapes and Almonds
Step-by-Step Instructions
Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Rub the chicken with the oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools).
It’s important not to overcook the chicken or the salad will be dry. I highly recommend using a meat thermometer with a remote probe (affiliate link) so that you can monitor the temperature of the chicken without ever opening your oven. It takes all of the guesswork out of it.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper.
Whisk to combine.
Add the diced chicken, celery, scallions, grapes, almonds, and herbs to the dressing.
Toss until well combined. Taste and adjust seasoning, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Salad with Grapes and Almonds.
If you find anything inappropriate please report it here.
