Step 1

Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.

Step 2

Rub the chicken with the oil and sprinkle all over 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). Set aside to cool.

Step 3

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.

Step 4

In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.

Step 5

Note: If you'd like to use leftover or rotisserie chicken, you'll need about 4 cups. Begin at step (Toss very gently if using a rotisserie chicken; it shreds easily.)

Step 6

Note: The key to making a good chicken salad is not overcooking the chicken. 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 the guesswork out of it.