Instructions

Preheat Oven to 400.

Place the chicken on a baking sheet and if you’re like me, use a serrated knife and a fork to cut the skin on one side and pull it back. If you’re a normal person, just use your hands – squeamish folks, stick with me. Liberally sprinkle the dried herbs onto the breast and then using the fork (or your hands), pull the skin back over. You could pin this with a toothpick if you wanted, but I didn’t find it necessary.
Sprinkle more of the herbs onto the skin for the people in your house that will eat the crispy skin – if you don’t have any of those people you can skip this step.

Put in the oven and cook for 40 minutes, until the skin is crispy and the juices run clear when you cut into the thickest part of the breast.
Allow the chicken to cool completely, then pull the skin off (fork or hands) – I can use my hands if it’s cooked, put your finger under the breast meat and it almost lifts out in one piece. You can use the fork, or your hands to pull of all the white meat and set aside. Discard the bones (or freeze for stock).
We’ve talked about my celery issue before, but I’ll repeat it here. Don’t just slice your celery, slice each stalk lengthwise in three pieces and then turn and chop small. It’s so much better... better texture, no stray celery strings, and it looks
nicer. Put the chicken, herbs, celery, celery seed, grapes in a bowl and gently mix
In a separate bowl, combine the mayo, mustard and vinegar. Mix well, pour over the salad and gently toss to combine.