Classic Dijon Chicken Salad with Grapes And Apples

What can I say about chicken salad, my go-to item at your typical lunch counter? It's something I've made so many countless times it's never occurred to me to write it down before. There is nothing I find quite as comforting as large chunks of perfectly moist chicken. Using bone-in chicken goes a long way to ensuring your chicken is moist. The fat on the skin keeps the moisture in and the bones add flavor, all of which makes it a little more forgiving.

First, some basics. There is no RIGHT recipe for chicken salad, but the principles should be: some mayo/creaminess to bind it all together, some crunch for texture, some sweetness with some fruit, some onions for tang, and some mustard for flavor. Everything else is variable. I have used herbs, and I have left the herbs out because I wanted to keep it simple or because at the end of the day I dislike all things anise and licorice flavor and tarragon is constantly flirting at that border. I have used Sriracha. I have roasted chicken breast from frozen and cut straight from a whole roast chicken. I have used leftover grilled chicken legs. I have bought a rotisserie chicken. They all work with slightly different flavor.

This is my favorite, where I substitute apples for the classic celery and include grapes for sweetness. I prefer green grapes, whose skins I find to be slightly less bitter, but red grapes work too and add a nice bit of color. You can get away with using relatively tart apples in this recipe, but if the skins are thick you should consider peeling the apples first. If you don't have honey mustard on hand, use 1/2 teaspoon honey to 2 tablespoons mustard. Honey is powerful stuff, so use a very very gentle hand. 

Three breasts will make 2 to 3 sandwiches.


Dijon Chicken Salad With Grapes & Apples

3 Bone-In Split Chicken Breasts (Or 1 rotisserie chicken)
2 In-Season Apples (not Granny Smith, try Fuji, Braeburn or Pinklady)
1/3 cup seedless Grapes
1/2 cup Mayonnaise
1/2 red onion 
1 tablespoon Dijon Mustard
2 tablespoons Honey Mustard
1/4 teaspoon cayenne
salt
pepper
1 tablespoon finely cut herbs (optional, parsley or chives)

Instructions

1. If you are roasting the chicken, place the chicken on a sheet pan. Season the chicken generously with salt and pepper. Drizzle lightly with oil then roast for twenty minutes at 350 degrees. Let chicken cool completely.
2. Cut the breast away from the bone and remove and discard skin.
3. Cut chicken into 1" chunks and toss into medium sized bowl, making sure to remember to remove any cartilage or tough connective tissue you come across.
4. Cut grapes into halves or quarters depending on the size of the grapes. Add to chicken.
5. Peel apples, if desired.
6. Cut apples into 1/2" cubes and add to bowl.
7. Cut red onion into 1/4" pieces and add to mixing bowl. Toss lightly.
8. Add mayonnaise, dijon mustard, honey mustard, cayenne, and pepper to taste. Add salt if needed.
9. Mix ingredients until combined. Be careful not to overly mix so that most chunks of chicken remain in tact.
10. Serve either on a sandwich with lettuce and red onion or separately.