Serves 6 to 8
3 Whole Bone-In Chicken Breast with Skin On, Split in Half
3 Tablespoons XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Cup Mayonnaise (Hellman’s)
2 Tablespoons Dijon Mustard
1 Bunch Scallions, Thinly Sliced On The Diagonal
1 Cup Celery, Thinly Sliced On The Diagonal
2 Cups Red Seedless Grapes, Cut In Half Either Lengthwise or Crosswise
¾ Cup Toasted Sliced Almonds
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Sunny Paris Dried Herb Mix by Penzey’s
Preheat Oven to 400°.
Place the split chicken breasts (you will have six pieces) skin side up on a baking sheet, drizzle with XVOO and sprinkle with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper. Roast in the oven for 30 to 40 minutes. Remove from oven and let cool until the chicken is easy to handle. Remove the skin and bones from the chicken. Cut the chicken into chunks or shred into pieces.
In a large bowl, toss the chicken with the mayonnaise, Dijon mustard, the scallion, the celery, grapes, almonds, salt, pepper and Sunny Paris.
You can serve this delicious salad immediately or chill for several hours before plating.
The chicken salad will keep in the refrigerator for 2 or 3 days if stored in an airtight container.