Chicken Salad in Toast Cups

Ingredients

• 2.5 pounds skin-on chicken breasts bone-in
• 2  celery stalks chopped
• 2 tablespoons chives fresh chopped
• 6 servings kosher salt and pepper black freshly ground
• 2 teaspoons juice of lemon 
• 0.3 cup mayonnaise 
• 1 tablespoon olive oil 
• 1 cup grapes red seedless sliced in half
• 2 tablespoons butter unsalted melted
• 6 slices wheat bread soft

Equipment

• bowl
• baking sheet
• oven
• aluminum foil
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
3. Press each slice of bread into the cup of a muffin tin.
4. Brush with the melted butter.
5. Bake until golden and crisp, 5 to 7 minutes.
6. Place the chicken on the prepared baking sheet.
7. Drizzle lightly with the olive oil and sprinkle with salt and pepper. Roast until golden and completely cooked through, about 50 minutes. Cool completely.
8. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop.
9. Add to a bowl with the grapes, mayonnaise, chives, lemon juice, celery, and salt and pepper to taste and mix well. Divide the chicken salad among the toast cups.