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Roasted Chicken Salad sandwiches

Roasted Chicken Salad

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups
  • Category: Salad
  • Method: Roasted
  • Cuisine: American


The only chicken salad recipe you will EVER need! Requested over and over again year after year.


3 pounds bone-in, skin-on chicken breasts
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 celery ribs, diced small
2 green onions, thinly sliced
1/2 English cucumber, peeled and diced small
3/4 cup light mayonnaise
2 tablespoon fresh lemon juice
2 tablespoon minced fresh Italian parsley
3/4 cup toasted almonds


1.  Preheat oven to 400 degrees.  Lightly spray a large sheet pan and lay the chicken on the pan, skin side up.  Drizzle on the vinegar and sprinkle 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 the shredded chicken with all the remaining ingredients.  Taste and add more salt and pepper before serving.  I find it needs about 1/4-1/2 teaspoon more kosher salt and 1/2 – 3/4 teaspoon more black pepper.


Yes, you can use boneless, skinless chicken breasts but the result will be a drier chicken and not as flavorful.

Do NOT use Miracle Whip in place of the mayonnaise.


  • Serving Size: 1/2 cup
  • Calories: 163
  • Sugar: 0 g
  • Sodium: 244 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 20 g
  • Cholesterol: 64 mg

Keywords: healthy chicken recipes