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Roasted Chicken Salad




Source of Recipe


Nancy


Recipe Introduction


Personal All Time Favorite, developed and sold for years when we had the deli.
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Roasted Chicken Salad

Preheat oven to 400°

Coat a rimmed baking pan with cooking spray.

Place chicken breasts skin side up, spray with a little cooking spray and sprinkle with kosher salt. If using skinless, boneless breasts (I prefer skin-on, more flavor) you should still spray and salt.

Roast to 160° internal temp., about 45-55 min, depending on size. Remove from oven, drain grease and cool.

When cool enough to handle, remove skin and bones, cut into cubes about ½ inch in size. Mine are pretty irregular.
Refridgerate until well chilled.

Version #1 DRIED CHERRY AND PECAN

4 C cut up chicken breast meat
2 C celery, sliced thin or coarsely chopped (I do mine in a food processor)
1 C dried red cherries
1 C coarsely chopped toasted pecans

Toss together in a large bowl. Add dressing to desired consistancy. Better a little wet rather than dry, as chicken will absorb dressing as it sits.

Dressing:

1½ C mayo (Hellman's preferred)
¼ C Kikkoman's soy sauce
1 tsp powdered ginger
1 tsp celery seed
1 tsp grd pepper

Combine to use in dried cherry salad.

Version #2 HERB CHICKEN SALAD

4 C chopped chicken breasts
6 green onions
1 C loosely packed flat leaf (Italian) parsley
1 tsp salt
1 tsp black ground pepper
1-2 C mayo

Place chicken in a large bowl. Chop green onion and parsley very fine or pulse in food processor, add to chicken and toss. Sprinkle with salt and pepper and stir in mayo to desired consistancy. Add more salt and pepper if needed.

Nancy