Best Ever Chicken Salad

* Ingredients :

3 - 4 pound-chicken parts (bone-in, skin on thighs and chest work well)
° 2 tsp of high-quality olive oil
1 C seedless grapes, cutting in half (red & green varieties are great)
1 C finely chopped almond (optional)
1 celery stalk, slice
4 green onions, thinly sliced, white and green
° 2 tsp chopped fresh dill
° 1 tsp fresh chopped parsley
1 cup mayonnaise
° juice of 1 lemon
° 1 tsp of Dijon mustard
1 tsp kosher salt
° ground pepper

* Methods : 

Preheated oven 350 degrees F .
Rub the chicken pieces with oil and brush them with salt and pepper.
Bake for 36 to 46 minutes.
We remove the chicken from the heat and let it cool, then remove the meat from the bones and chop coarsely.
In a bowl, mix chicken/grapes/almonds/celery/scallions/dill and parsley.
In a bowl, combine mayonnaise/lemon/mustard/salt and pepper.
Add the mixed mayonnaise to the chicken mixture and stir gently until combined.
Refrigerate for at least an hour.
Served on a bed of green leaves with sliced ​​tomatoes and avocado. Add more as per your taste!