- 4
- 15 mins
- 31 mins
Ingredients
- 1 1/4 lb boneless skinless chicken breasts (about 3)
- 1 Tbsp canola or vegetable oil
- 2/3 cup mayonnaise
- 2 tsp salad seasoning
- 1/2 tsp celery salt
- 1/2 tsp onion powder
- 1/2 cup chopped celery or carrots (optional)
- salt and pepper
Preparation
Step 1
let's do it
Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil.
Rinse chicken breasts under cool water, pat dry with a paper towel and place on prepared baking sheet.
Coat each piece of chicken with oil and season both sides lightly with salt and pepper. Bake 12–16 minutes (depending on thickness), just until cooked through. Remove from oven and set aside to cool.
Shred the cooled chicken with two forks or chop very finely. Place chicken into a medium-sized mixing bowl, add all remaining ingredients and mix well. Season to taste with salt and pepper, cover with plastic wrap and refrigerate until well chilled.
Serve this chicken salad on a bed of lettuce, in a sandwich or on crackers as an appetizer. Enjoy!
let's do it