Simple Chicken Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 1½ lbs)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 2 celery stalks, finely chopped
• 1/2 cup red grapes, halved
• 1/4 cup chopped pecans (optional)
• 2 green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tsp fresh dill (or 1/2 tsp dried)

Dressing

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Rub the chicken breasts with olive oil and season both sides with salt and pepper.
2. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Let it cool slightly, then dice or shred into bite-sized pieces.
3. In a large bowl, combine the cooked chicken, celery, grapes, pecans, green onions, parsley, and dill.
4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper.
5. Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to come together.

Serving Suggestion

Serve on croissants, toasted sourdough bread, buttery crackers, or crisp lettuce leaves. Pair with fresh fruit or a side of chips for a refreshing summer meal.