Ingredients
3lbschicken breasts,bone in skin on
1tbspextra virgin olive oil
salt and freshly ground black pepper
½cupmayonnaise
½cupsour cream
2½tbspfresh lemon juice,(from 1 lemon)
1tspdijon mustard
1tbspsugar
3stalkscelery,finely diced
4largescallions,light and dark green parts, thinly sliced
1½cupsgrapes,halved
1cupalmonds,sliced
2tbspflat leaf parsley,fresh chopped
1tbspdill,fresh chopped
Preparation
Preheat the oven to 425 degrees 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 degrees F and 165 degrees F. 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 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.
