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Classic Creamy Chicken Salad


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  • 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
  • 3/4 – 1 cup mayonnaise
  • 1 1/2 – 2 tablespoons lemon juice from 1 small lemon
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 cup pecan or walnut halves
  • 1 cup red grapes, halved or dried cranberries
  • salt and ground black pepper


Servings 6


Step 1

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.)

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