• 4 lbs chicken parts (bone-in, skin-on thighs and breasts work best — yields about 4 cups cooked)
• 2 tbsp olive oil
• 1 cup seedless grapes, halved (red or green — or both!)
• 1 cup sliced almonds
• 2 celery stalks, finely diced
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp kosher salt (start with ½ tsp and adjust to taste)
• Freshly ground black pepper, to taste

Instructions

1. Roast the Chicken
   Preheat the oven to 350°F (175°C). Rub chicken pieces with olive oil and season with salt and pepper.
   Roast for 45–55 minutes, or until the internal temperature reaches 165°F.
2. Cool and Shred
   Let the chicken cool slightly. Remove and discard the skin, pull the meat from the bones, and roughly chop.
3. Mix the Salad Base
   In a large bowl, combine the chopped chicken, grapes, almonds, celery, scallions, dill, and parsley.
4. Make the Dressing
   In a smaller bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
5. Combine and Chill
   Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
   Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Serving Ideas

• Serve over a bed of mixed greens with sliced tomatoes and avocado.
• Or pile it high on buttery croissants or your favorite bread with crisp lettuce leaves.
• Add extra toppings like sliced apples or a sprinkle of chives for extra flair!

Make-Ahead Tips

• Cooked chicken can be prepared up to 2 days ahead.
• The dressing can be made 1–2 days in advance.
• For the best flavor, assemble the salad 3 hours (or overnight) before serving, and let it sit at room temperature for 1 hour before enjoying.

Storage

• Keeps well in the fridge for up to 3 days.
• Can be frozen; thaw completely and stir in a bit of fresh dressing to revive the texture before serving.

Nutrition