Chicken Salad with Grapes and Almonds
 This savory-sweet chicken salad is delicious in a sandwich, scooped over greens, or eaten straight from the bowl. Ingredients 3 bone-in, skin-on chicken breasts (about 3 lbs) 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 2½ tablespoons fresh lemon juice, from 1 lemon 1 teaspoon Dijon mustard 1 tablespoon sugar 3 stalks celery, finely diced 4 large scallions, light and dark green parts, thinly sliced 1½ cups grapes, halved 1 cup sliced almonds 2 tablespoons fresh chopped flat-leaf parsley 1 tablespoon fresh chopped dill 3 bone-in, skin-on chicken breasts (about 3 lbs) 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 2½ tablespoons fresh lemon juice, from 1 lemon 1 teaspoon Dijon mustard 1 tablespoon sugar 3 stalks celery, finely diced 4 large scallions, light and dark green parts, thinly sliced 1½ cups grapes, halved 1 cup sliced almonds 2 tablespoons fresh chopped flat-leaf parsley 1 tablespoon fresh chopped dill Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. 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°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool. When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a ½-inch pieces. 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. 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. Note: If you'd like to use leftover or rotisserie chicken, you'll need about 4 cups. Begin at step 3. (Toss very gently if using a rotisserie chicken; it shreds easily.) 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. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. 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°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool. When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a ½-inch pieces. 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. 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. Note: If you'd like to use leftover or rotisserie chicken, you'll need about 4 cups. Begin at step 3. (Toss very gently if using a rotisserie chicken; it shreds easily.) 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. Nutrition Information Powered by Per serving (6 servings) Calories: 584 Fat: 43g Saturated fat: 9g Carbohydrates: 15g Sugar: 10g Fiber: 3g Protein: 36g Sodium: 679mg Cholesterol: 114mg Per serving (6 servings) Calories: 584 Fat: 43g Saturated fat: 9g Carbohydrates: 15g Sugar: 10g Fiber: 3g Protein: 36g Sodium: 679mg Cholesterol: 114mg