Waldorf Chicken Salad by Cook's Illustrated Recipe

6

Ingredients

2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
Table salt
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 apple , cored and cut into medium dice
6 tablespoons chopped walnuts , toasted

Preparation

Step 1

INSTRUCTIONS
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 shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)