Roasted Chicken Salad
This makes a perfect spring or summer lunch! If you don't want to heat the house up roasting chicken in the oven, feel free to use a store-bought rotisserie chicken here as well.
I prefer skin-on, bone-in chicken breasts when I'm roasting it; it has more flavor and is less dry than boneless, skinless chicken breast. Another bonus: it's less expensive!
2 bone-in, skin-on chicken breasts
Sea salt and freshly ground black pepper
1/4 c light mayo
1 Tbs. Dijon mustard
1/2 c celery, diced small
1 Tbs. fresh tarragon leaves, chopped
OPTIONAL ADD INS: 1/2 cup halved green grapes, 2 tablespoons of dried cranberries, and/or 2 tablespoons of chopped pecans or walnuts
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a rimmed sheet pan and drizzle with olive oil. Sprinkle generously with salt and pepper. Using clean hands, evenly distribute the olive oil and seasoning.
3. Roast for 35-40 mins, or until the chicken is cooked through. Set aside to cool, then remove the meat from the bones and discard the skin and bones. Shred by hand or cut chicken into bite-sized pieces.
4. Place the shredded chicken in a bowl; add the mayo, Dijon mustard, tarragon, celery, 1/2 tsp salt, and ¼ tsp pepper and toss well. Add any additional ingredients (“add ins”) if using and stir to combine.
5. Refrigerate until serving time.
SERVING SUGGESTIONS: Serve over a bed of lightly-dressed mixed baby greens. Serve a scoop wrapped in a Boston lettuce leaf. Serve open-faced on a slice of toasted Ezekiel bread with lettuce and a little more light mayo and dijon.