Classic Creamy Chicken Salad

Classic Creamy Chicken Salad

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2 Large whole bone-in, skin-on chicken breasts

  • 1 tablespoon olive oil

  • salt & pepper

  • For Salad

  • 2 medium ribs celery, cut into small dice

  • 2 medium scallions, white and green parts, minced

  • ¾ – 1 cup mayonnaise

  • 1½ – 2 tablespoons lemon juice from 1 small lemon

  • 2 tablespoons minced fresh parsley leaves

  • ½ cup pecan or walnut halves

  • 1 cup red grapes, halved or dried cranberries

  • salt and ground black pepper

Directions

Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shred meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.) Mix all salad ingredients (including chicken, shredded) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)


Nutrition

Facebook Conversations