Chicken Salad



* ingredients

°4 pounds chicken nuggets 
°2 tsp olive oil
°1 cup seedless grapes, halved (red and green varieties are great)
°1 cup finely chopped cashews
°2 celery stalks, finely chopped
° 3 green onions, thinly sliced ​​(white and green parts)
°2 tablespoons chopped fresh dill
°1 tablespoon minced fresh parsley
°¼ cup mayonnaise
°juice of 1 lemon
°1 tablespoon Dijon mustard
°1 teaspoon kosher salt (start with 1/2 teaspoon, then add more to taste)
° Freshly ground pepper

* instructions:

Preheat oven 350 degrees F 
Rub olive oil on the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes, or until internal temperature reaches 165 degrees Fahrenheit using an instant-read thermometer.
Take the chicken out of the oven and let it cool. Remove the peel, then pull the meat off the bones and roughly chop.
In a large bowl, combine chicken, grapes, almonds, celery, green onions, dill, and parsley.
In a small medium bowl, combine mayonnaise, lemon, mustard, salt, and pepper.
Add the mayonnaise/mustard mixture to the chicken mixture and stir gently until well combined.
Cover with plastic wrap and place in the refrigerator for at least an hour.
Serve on a bed of vegetables with sliced ​​tomatoes and avocado. Or serve it on bread with green lettuce leaves. Add more toppings as per your taste!

Enjoy !


 

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