Classic Creamy Chicken Salad

By norsegal8

In addition to the parsley leaves, you can flavor the salad with two tablespoons of minced fresh tarragon or basil leaves.

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
• Salt and ground black pepper

Details

Servings 6

Preparation

Step 1

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.)