How To Make Classic Chicken Salad with Grapes and Almonds
Grapes and almonds are unexpected yet delicious companions to this classic chicken salad. It’s great on its own or eaten in a sandwich.
Serves:
Ingredients
- 3lbschicken breasts,bone in skin on
- 1tbspextra virgin olive oil
- salt and freshly ground black pepper
- ½cupmayonnaise
- ½cupsour cream
- 2½tbspfresh lemon juice,(from 1 lemon)
- 1tspdijon mustard
- 1tbspsugar
- 3stalkscelery,finely diced
- 4largescallions,light and dark green parts, thinly sliced
- 1½cupsgrapes,halved
- 1cupalmonds,sliced
- 2tbspflat leaf parsley,fresh chopped
- 1tbspdill,fresh chopped
Instructions
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Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
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Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and ½ 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 degrees F and 165 degrees F. Set aside to cool.
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When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into ½-inch pieces.
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In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and ½ teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well.
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Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours.
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Before serving, taste and adjust seasoning again, if necessary.
Nutrition
- Calories: 767.32kcal
- Fat: 53.97g
- Saturated Fat: 11.73g
- Trans Fat: 0.24g
- Monounsaturated Fat: 22.56g
- Polyunsaturated Fat: 16.74g
- Carbohydrates: 18.00g
- Fiber: 4.52g
- Sugar: 10.35g
- Protein: 53.75g
- Cholesterol: 162.62mg
- Sodium: 878.79mg
- Calcium: 151.20mg
- Potassium: 917.90mg
- Iron: 3.50mg
- Vitamin A: 109.22µg
- Vitamin C: 9.54mg
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