Roasted Chicken Salad

Roasted Chicken Salad
Roasted Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    tablespoon paprika

  • 1

    tablespoon onion powder

  • 1 1/4

    teaspoons salt divided

  • 8

    boneless skinless chicken breast halves (5 to 6 oz ea, without tenderloins)

  • 4

    teaspoons olive oil

  • 2/3

    cup mayonnaise

  • 1 1/2

    tablespoons fresh lemon juice

  • 1/2

    cup very thinly-sliced red onion

  • 2

    tablespoons currants (optional)

  • 2

    medium Gala, Fuji, or Delicious apples peeled, cored, and cut into 1/2" dice

Directions

Heat oven to 350 degrees. To make rub, combine paprika, onion powder and 1 teaspoon of the salt in a cup. Pat chicken dry with paper towels; sprinkle both sides evenly with the rub. Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add half the chicken; cook 1 1/2 minutes per side, until browned. Transfer breasts to a baking sheet. Repeat with remaining oil and chicken. Bake chicken 10 to 12 minutes, just until cooked through. Wrap chicken in foil and let stand 5 minutes. Cut into 1-inch chunks. Meanwhile, stir together mayonnaise, lemon juice and remaining 1/4 teaspoon salt in a large bowl. Add onion, currants, apples and chicken; toss to coat. Store refrigerated in an airtight container. This recipe yields 8 servings. Carbohydrates: 9 grams Net Carbs: 8 grams Fiber: 1 grams Protein: 32 grams Fat: 20.5 grams Calories: 353

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