Chicken Salad From Scratch (GF)
My mom made this for me since I was a little girl. The sweet grapes balance the herbs and savory chicken in this creamy salad.
Equipment
- 1 cutting board
- 1 mixing bowl
Ingredients
Chicken
- 2 pounds raw chicken thighs (6-7 thighs) bone in, without skin
- dried garlic, onion, dill, oregano, salt, pepper measure with your heart
- 1 Tablespoon olive oil
Salad
- ½ cup greek yogurt
- 1 Tablespoon mayonnaise
- 1 cup red seedless grapes halved
- ⅔ cup celery diced
- ¼ cup red or white onion diced
- ½ teaspoon celery seed
- ½ teaspoon dried tarragon
- salt and pepper to taste
Instructions
Cooking the Chicken
- Skip to the Preparing the Salad section if you are using a rotisserie chicken with all the meat pulled off.
- Preheat oven to 400℉ (200℃). While preheating, line a baking pan with foil or parchment paper. Then sprinkle a generous amount of spices, herbs, and salt and pepper, and olive oil onto the raw chicken to coat.
- Place the seasoned raw chicken in a single layer onto the baking sheet and cook for 40 minutes (or until the internal temperature reaches 165℉ (73.9℃).
- Take out the chicken and let it rest. When it is cool enough to handle use 2 forks (or your hands) to pull it off the bone and shred into bite sized pieces.
Preparing the Salad
- Combine the mayonnaise, greek yogurt, celery seed, tarragon (or herbs of your choice), and pepper to a large mixing bowl.
- Dice the veggies (celery, onion) and half the grapes and add to the mixing bowl with the dressing. Add the shredded chicken. Stir to combine everything. Add salt to taste.
- Wrap the bowl in saran wrap and place in the refrigerator for at least 30 minutes to bring out the flavors. Serve on a bed of green or a piece of gluten free bread.
- Y ya esta! Enjoy!