Roasted Chicken Salad

We are getting visitors!  Guests!  Family!  Yippee!!!!  My in-laws are coming for a visit from Arizona and we are so excited.  They have been on a mission for our church for 18 months in Spain so it has been a long time since we've seen them.  As far as guests, last summer was the time our guest bedroom was occupied and we have been very, very lonely for those we love.  (Hint, hint.  Nudge, nudge to all those who's visit to Minnesota is long overdue!)

I hope our gorgeous weather holds out for our guests over the weekend because it has been absolutely beautiful.  There is nothing like a Minnesota winter to truly make you appreciate spring, when it finally decides to get here that is.....
This recipe is perfect for a warm spring night out on the patio served with some homemade bread or rolls.  I personally find this chicken salad way above and beyond your normal chicken salad.  Roasting the chicken gives the meat great flavor, while the lemon and parsley add a great freshness.  Feel free to swap out other veggies for those I have chosen, but this version is my personal favorite.

Roasted Chicken Salad
(makes about 1/2 gallon)
3 lbs bone in, skin on chicken breasts
canola oil
salt and fresh ground pepper

3/4 C almonds, toasted
1 1/2 celery ribs, diced small
2 green onions, diced small
1/2 cucumber, peeled and seeded then diced small
3/4 C mayonnaise (not Miracle Whip!!)
2 Tb fresh lemon juice
2 Tb minced italian parsley
salt and fresh ground pepper

1.  Preheat oven to 400 degrees.  Line a large sheet pan with foil and lay the chicken on the pan, skin side up.  Brush with canola oil and sprinkle generously with salt and pepper.  Roast in the hot oven until meat thermometer inserted into the thickest part of the breast reads 160 degrees, about 35 minutes.  Cool to room temperature.  Remove skin and bones then hand shred meat into bite size chunks.
2.  In a large bowl, mix together the shredded chicken with all the remaining salad ingredients.  Taste and add needed salt and pepper before serving.  (I find it usually needs a bit of salt and a pretty generous grind of pepper)

4 comments:

Steph said...

OOOhhhh, that looks so yummy! I totally agree about the Miracle Whip - yuck!

Have fun with your in-laws!!

Holly Savage said...

That looks and sounds wonderful, I'm gonna have to try it with the French Bread. Enjoy your family while they are here.

ryan said...

Carole,

We just made this tonight. I smoked some whole chickens this past weekend and used some of the left overs to make this. It was very good.

Carole said...

Glad you guys liked it Ryan. It is one of my favorites.... especially on homemade rolls

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