My Turn for us: Slam Dunk Chicken Salad
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Monday, June 4, 2012

Slam Dunk Chicken Salad

    My family loves my chicken salad.  It's simple and easy  
When I first started making it, I would boil a whole chicken with celery, carrots and onions for seasoning and then shred the meat  for the salad. Now I have learned ever so much more about flavoring chicken especially that roasting the chicken breasts brings out more flavor, loads more flavor. 
No more boiled chicken meat for salad for us, Oh no!  

Chicken Salad
  • 3 split chicken breasts (bone in)
  • 3/4 cup celery, chopped
  • 1/2 cup red onion, chopped
  • Mayonnaise
  • season salt to taste
1. Heat oven to 350 degrees F.
2. Wash and dry chicken breasts. Rub chicken breasts with olive oil and place on cookie sheet. Liberally salt and pepper chicken.
2. Bake for 30 to 40 minutes until chicken is done (160 degrees F). Set aside and allow to cool.
3. When the chicken is cool enough to handle remove the meat and dice, discarding skin and bones.
4. Add celery, red onion and mix in enough mayonnaise to taste. Sprinkle in season salt to taste.
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  Cover and refrigerate at least a couple of hours allowing flavors to marry.  This makes the best sandwiches  and I love it in pita bread.  Sometimes  I use an ice cream scoop to serve it over a salad.  Enjoy eating something cool on a hot summer day:)

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