This chicken salad has been my go-to salad for years! It is super simple to make, you can even prep the ingredients up to three days ahead. This salad is perfect on a bed of greens with sliced avocado and tomatoes. Or on bread with green leaf lettuce.


2 tablespoons olive oil

4 pounds of chicken parts (I usually use skin-on thighs or breasts)

1 c. red and green grapes, seedless, halved

2 stalks of celery, finely diced

1 tablespoon parsley, fresh, chopped

2 tablespoons fresh dill, chopped

1 c. almonds, thinly sliced

1 c. mayonnaise

1 tablespoon Dijon mustard

1 lemon, squeezed to extract the juice

1 teaspoon Kosher salt

Freshly ground pepper

3 scallions, thinly sliced (white and green parts)


Step 1: On all the chicken pieces, rub the olive oil and season with salt and pepper.

Step 2: To a baking dish, place the prepared chicken. In a preheated 350 degrees oven, place the baking dish and bake the chicken for about 45 to 55 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 3: Once done, take the chicken out of the oven and allow them to cool. Once cool enough to handle, remove the skin, then pull the meat off the bones and roughly chop the chicken.

Step 4: In a large bowl, place the chicken, grapes, almonds, celery, scallions, dill, and parsley. Mix well.

Step 5: Whisk the mayonnaise, lemon juice, mustard, salt, and pepper in another medium-sized bowl.

Step 6: Mix both mixtures until well blended. Tent it with plastic wrap and keep it in the fridge for at least 1 hour.

Step 7: Serve the chicken salad on a bed of greens with sliced avocado and tomatoes. You can also enjoy this chicken salad on bread with green leaf lettuce.


It is best to enjoy this salad immediately. If you want to make this salad ahead, you can prep the chicken and dressing up to 3 days in advance. Keep them separately in the fridge until ready to serve.

For this recipe, you are welcome to use your preferred chicken part. You can even use rotisserie chicken. Avoid canned chicken.