Our favorite chicken salad recipe is easy to make and perfect for your next gathering! It can be made with grapes, apples or craisins. This chicken salad is delicious served on croissants, chopped greens or even a humble slice of bread.
Preheat oven to 375 degrees and place rack in center of oven.
If the chicken is more than 1 1/2 inches thick, slice the chicken lengthwise, to create two pieces out of one piece.
Place chicken breast halves on a baking sheet or a 9x13 pan. Brush or drizzle chicken with olive oil (about 1/2 tablespoon on each breast). Generously salt and pepper the chicken on one side, and then turn over. Repeat the process with oil, salt and pepper on the opposite side.
Bake in the oven at 375 degrees for 25 minutes or until a thermomter inserted in the thickest part of the chicken registers 165 degrees.
Let chicken sit for 10 minutes before cutting. I often cook the chicken a day or two before serving and let cool, then chop and place in a bowl or Ziplock bag in fridge, covered until ready to assemble.
Core the apple and chop into cubes, leaving the skin on. Place chopped apple in small bowl with cold water and lemon juice, set aside.
Place cooled, chopped chicken and celery in a bowl. Season with salt and pepper. Add the mayo and dill. Toss or fold lightly. Do not stir.
Drain apples and add to chicken mixture. Make sure to drain well before adding to chicken mixture! Toss again.
Serve chicken salad on top of greens, or on bread of choice.
Chicken salad keeps for about 3 days in fridge.