Roasted Chicken Salad

Who doesn’t like chicken salad? It’s quick, tasty and filled with protein. I make a few varieties of chicken salad. This one is my basic go to recipe. It’s great as a sammy, a wrap, as an appetizer roll-up or served simply on a bed of mixed greens. I roast the chicken, let it cool and dice it a day or two ahead. That way, this salad comes together quick when you’re ready to eat. I don’t like a super wet chicken salad. If you do, add more mayo and or yogurt to your desired level of creamy. 

The pics of the roasted chicken are from a quadruple batch, I made for a wedding. The recipe below has been reduced to make a smaller quantity. But, you can always roast a bunch of chicken breasts when you have extra time and refrigerate or freeze them for meals later. 

Peace and Java

Prep Time: 20 min            Cook Time: 30 min             Total Time:  50 min            Serving Size: 1/2 cup

Servings: 6                          Difficulty: Medium              Yield: 3 cups


For the Roasted Chicken:

4 large chicken breasts, boneless

2 tablespoons light butter, melted

1/2 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground 

For the Chicken Salad

Roasted Chicken, cubed

1/2 cup light mayo

1/2 cup reduced fat greek yogurt

1 large red onion, chopped

1/2 cup celery, chopped – about 2 stalks

1/4 cup roasted peppers, chopped

2 tablespoons cup capers, roughly chopped

2 tablespoons fresh tarragon, chopped

1 heaping tablespoon dijon mustard

dash hot sauce

Salt and pepper to taste


Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and brush with the melted butter. Salt and pepper both sides of the check breasts. roast for 30-35 minutes, until the chicken is done and the juices run clear. Let the chicken cool, then cut into large chunks. 

In a large bowl, combine all of the ingredients with the chicken. Mix well. Taste and adjust seasoning to taste. Serve and enjoy

NOTES, TIPS & TRICKS: Try adding walnuts or raisins to the mix if ya like your chicken salad with a little crunch and a hint of sweet. For appetizer size chicken sammy or roll-ups, dice the chicken. 


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