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Chicken Salad Spread

Chicken Salad Spread

This Chicken Salad Spread is really the perfect go-to chicken salad for sandwiches or on top of a green salad. I love to roast chicken pieces ahead of time, but you can also easily purchase chicken salad is so tasty. I love the chicken, but you could very easily use tuna, or turkey.

Chicken Salad Spread

  • 3 – 4 lbs of chicken parts ((bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken))
  • 2 tablespoons quality olive oil
  • 1 cup of seedless grapes (, sliced in half (red or green))
  • 1 cup almonds (, thinly sliced (optional))
  • 1 celery stalk (, sliced)
  • 4 scallions (, thinly sliced, white and green parts)
  • 2 tablespoons fresh dill (, chopped)
  • 1 tablespoon fresh parsley (, chopped)
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Sea salt ((start with ½ teaspoon, then add more, to taste))
  • Ground pepper
  1. Pre-heat oven to 350 F.
  2. Rub oil all over the chicken pieces and sprinkle with salt and pepper.
  3. Bake for 35 to 45 minutes (internal temp should reach 165 F). .
  4. Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
  5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
  6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
  7. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
  8. Refrigerate for at least an hour.
  9. Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
  10. Author: Kris Longwell