classic chicken salad

This easy, classic Chicken Salad recipe with grapes and sliced almonds is the best I&#x27;ve ever had and makes the most amazing sandwich on a croissant ever.  Perfect for a graduation parties, a ladies luncheon, brunches, bridal or wedding showers, baptisms, and pretty much any event you can think of!

Best Chicken Salad Recipe

chicken

olive oil

red grapes

celery (about 2-3 celery ribs)

almonds

green onions

Tablespoons chopped fresh dill

mayonnaise

sour cream

lemon

Kosher salt

black pepper

croissant rolls (optional for sandwiches)

Green leaf lettuce (optional

If using uncooked chicken breasts, preheat oven to 400°F.  Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper.  Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast.  Roughly chop or shred the cooked chicken.

In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.

Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated.  Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.

If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll.  Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.

https://www.youtube.com/watch?v=ICmLJliifzQ

This easy, classic Chicken Salad recipe with grapes and sliced almonds is the best I’ve ever had and makes the most amazing sandwich on a croissant ever. 

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RECIPE: https://houseofnasheats.com/best-chicken-salad-recipe/

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Ingredients:
1 1/2 pounds boneless, skinless chicken breasts (or 4 cups cooked, roughly chopped or shredded chicken)
2 tablespoons olive oil
1 1/2 cups halved red grapes
1 1/2 cups chopped celery (about 2-3 celery ribs)
1 cup thinly sliced almonds
3 thinly sliced green onions (both the white and green part)
2 tablespoons chopped fresh dill
1 cup mayonnaise
1/4 cup sour cream
Juice of 1 lemon
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
8 croissant rolls (optional for sandwiches)
Green leaf lettuce (optional for sandwiches)

Instructions:
1. If using uncooked chicken breasts, preheat oven to 400°F. Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast. Roughly chop or shred the cooked chicken.
2. In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.
3. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.
4. Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated. Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.
5. If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll. Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.

For more chicken recipes: https://houseofnasheats.com/category/recipes/dinner/chicken-poultry/

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How to Make Chicken Salad

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