Jordan's Chicken Salad

I recently tried a box Dill & Sea Salt flavored Triscuits on a whim and my first thought was, "These would pair perfectly with chicken salad!" In search of the perfect chicken salad to pair with my newfound favorite crackers, I borrowed ideas from a few online recipes put together the recipe below. Notes: -This recipe is great for using up leftover chicken! While I include a basic chicken recipe below, you can use leftover boneless skinless chicken thighs or chicken breasts. Just be mindful of using chicken that is already seasoned with a strong flavor profile, as it could clash with other ingredients. More simply seasoned chicken is best. -For efficient meal prep, I will often take a large pack of chicken and divide it up into my "dinner chicken" (seasoned for dinner that evening) and my "salad chicken" (simply seasoned, to be used for the chicken salad the next day). Then I can bake them both at once and put away my "salad chicken" to chill overnight. -I am not a huge fan of celery, but I like the added crunch. You can cut the celery down if needed. -If you don't have any grapes, you can substitute dried cranberries. After trying both, though, I think the grapes taste much better!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F

Step 2

Lay out chicken thighs on a lined baking sheet and coat with a thin layer of olive oil using a brush. Sprinkle the poultry seasoning and season salt over chicken thighs to taste.

Step 3

Bake the chicken thighs for 25 minutes at 425 degrees F

Step 4

Chill the chicken in the refrigerator overnight

Step 5

Chop the chilled chicken thighs into small, 1/4 inch cubes and add to a large mixing bowl

Step 6

Chop the celery, green onions, dill, and red grapes. Add to the large mixing bowl with the chicken.

Step 7

Add the mayonnaise, dijon mustard, and sliced almonds

Step 8

Mix all ingredients together until well combined

Step 9

Serve with crackers (I prefer Dill & Sea Salt Triscuits)