Awesome Best-ever Chicken Salad

Ingredients

• 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 seedless grapes, halved (red and green varieties are
  great)


• 1 cup almonds, thinly sliced


• 2 celery ribs, chopped


• 3 scallions, thinly sliced (white and green parts)


• 2 tbsp fresh dill, chopped


• 1 tbsp fresh parsley, 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

Instructions

1. Pre-heat oven to 350°F


2. Rub the olive oil all over the chicken pieces and sprinkle
   with salt and pepper.


3. Bake for 45 to 55 minutes, or until internal temp reaches
   165°F using an instant-read thermometer.


4. Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the
   bones and roughly chop.


5. In a large bowl, mix together the chicken, grapes, almonds,
   celery, scallions, dll, & parsley.


6. In a small-medium bowl, mix together the mayonnaise, lemon,
   mustard, salt and pepper.


7. Add the mayo/mustard mixture to the chicken mixture and
   gently stir until well mixed.


8. Cover with plastic wrap and refrigerate for at least an
   hour. 


9. 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!

This article and recipe adapted from this site