Wednesday, November 3, 2010

Roasted Chicken Salad

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Chicken salad is so comforting to me.  I have been known to eat it straight without a vessel to carry it.  But I also love it stuffed into a papaya or cantaloupe or simply made into a sandwich or as a topping for a piece of toast.  Chicken salad is one of those simple throw together dishes that always seem to disappear in a wink of an eye.

 

I like to roast chicken breast with the bone in and skin on which results in a juicy chicken breast that pulls apart nicely.  The moister your chicken the tastier it will be and the bonus is that you will need less mayonnaise to moisten it up.

I always put celery and green onions in my chicken salad.  But there are so many things that can be added to the basic mix that would be delicious.  Today I added flat leaf parsley because I had some in my fridge which gave it a nice fresh clean taste.  You can also add seedless grapes, chopped or whole nuts, dried fruit or pasta.  Use your imagination and make it your way.
ROASTED CHICKEN SALAD

CHICKEN
3          large                bone in skin on chicken breast
Kosher salt
Black pepper

MIX IN’S
2          stalks               celery, chopped small
2          sprigs               green onion, chopped small
1          handful            flat leaf Italian parsley, chopped small
½ - 1    cup                  mayonnaise (depending on personal taste)
                                    Kosher salt
                                    Black pepper

Place the chicken breast skin side up on a baking sheet and generously season with kosher salt and black pepper.  Roast chicken in a 400 degree oven for 30 to 35 minutes.  Remove from oven and let cool.  When cool enough to handle remove skin and pull meat away from the bone breaking it up in to small pieces with your hands.

Place the chicken in a bowl and add the mix in’s.  Season with a couple good pinches of kosher salt and black pepper.  Mix to blend.

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