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.