CHICKEN SALAD WITH GRAPES AND DILL RECIPES

Name: Basic Chicken Salad
Cook time: 15 min
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows; 2 cups green or red seedless grapes, halved, plus more halved grapes, for garnishu00A0; 1/2 cup slivered almondsu00A0; 4 scallions, slicedu00A0; 3 stalks celery, slicedu00A0; 1/2 cup mayonnaiseu00A0; 1/2 cup plain Greek yogurtu00A0; 1/4 cup heavy cream; 2 tablespoons chopped fresh dill, plus more for garnishu00A0; 1 tablespoon brown sugaru00A0; Kosher salt and freshly ground black pepper; One 3- to 4-pound chicken; Olive oil, for drizzling; Kosher salt and freshly ground black pepper

BASIC CHICKEN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Basic Chicken Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

BASIC CHICKEN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Basic Chicken Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

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