This salad was inspired by Barefoot Contessa’s Chicken Salad Veronique but I’ve added my own twist with walnuts, onions, mustard and parsley. Chicken salad is always a hit at parties and it’s so easy to make, I wonder why we don’t see it more often!
Total time: 1 hour
2 whole chicken breasts (bone and skin on)
1/2 cup good mayonnaise
1-2 tsp grain mustard
1 sliced green onion
1 1/2 tablespoons chopped parsley
2 stalks diced celery
1 cup green grapes, sliced in 1/2
1/2 cup sliced walnuts
Salt and pepper
Rub chicken with olive oil and salt and roast in a pre-heated oven at 350F for 35-40 minutes or until cooked. Discard the skin and bones, and cube the chicken once it’s cooled. Add in the mayonnaise, mustard, parsley, celery, grapes, salt and pepper and toss well to combine. Serve cold with crackers.
Note: You can substitute grapes with strawberries. Red pepper dice is always quite a yummy addition!