Chicken Salad
The beauty of a salad this simple is that you can play with the flavors. Add more vegetables, salt, mayo, omit the capers, etc. You can make this salad to suit your taste. You can also roast the chicken ahead of time and store in the refrigerator until ready to use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Category: Salad
- Diet: Gluten Free
Ingredients
Units
- 2 bone-in, skin-on chicken breasts
- Celtic sea salt and freshly ground black pepper
- 1/2 red onion, chopped
- 1 large stalk celery
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons capers
- 1/2 cup homemade mayonnaise (Molly’s recipe is my favorite)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Celtic sea salt
Instructions
- Preheat oven to 400 degrees F and adjust rack to middle position. Place chicken skin-side up on a baking dish. Season with sea salt and pepper. Roast for 35-40 minutes or until instant read thermometer reads 160 degrees F. Cool to room temperature. Remove skin and shred chicken (you should have about 4 cups of shredded chicken).
- Place shredded chicken, onion, celery, parsley, capers, mayo, Dijon and sea salt in a large bowl. Toss until all ingredients are incorporated. Serve.
Nutrition
- Serving Size: Serves 4
Find it online: https://deliciouslyorganic.net/chicken-salad-recipe/