Simple Chicken Salad

This is one meal I can not seem to make enough of in our house. It is so good and highly addictive! Now this is more of a 'technique' then a recipe. I am going to show you the amounts 'I' used for this recipe. And then you can use as much or as little you would like. Depending on what is good for you and your family. I always make more because my family has a BIG appetite.

*Make sure you use the Hellman's Mayonnaise or it will not come out right*

 

Spray a 15 x 10 roasting pan with PAM or any non stick spray you like. Peel and cut carrots in half, lengthwise, and use these to line the bottom of your roasting pan. (Just place them here and there, doesn't have to be perfect)

 

Drizzle Olive Oil over chicken and rub over each piece to make sure they are all covered in a light coating of oil. Sprinkle salt and pepper to taste, over chicken.

With aluminum foil, cover chicken tightly (you do 'not' want the chicken to brown). Bake in a 375° F degree oven for 1 to 1 1/2 hours. Or until the chicken internal temperature reads 180° F to 185° F on a thermometer. It is okay if your chicken gets a little over cooked for this recipe

 

While the chicken is baking, you can dice up the celery. Mince your parsley and aside until you are ready to use them.

 

Then once the chicken is done, let it cool so you can work with it.

 

Remove chicken from the pan once it is cooled enough that you can handle it. Discard carrots, juices, skin and bones. Cut up chicken meat into bite size pieces. Place in a large bowl.

 

Add in your diced celery, celery seed, parsley, salt and pepper.

 

Slowly add in your mayonnaise. I normally do about 2 tablespoons at a time. Keep mixing and adding until you get the creamy consistency you want.

Leftovers refrigerate well for about 2 days. Enjoy!

 

 

Recipe:

(print recipe)

 

Simple Chicken Salad

Ingredients:

8 Chicken Breasts; bone in, skin on

Light Extra Virgin Olive Oil, to drizzle over chicken

1/4 teaspoon salt, plus more to sprinkle on chicken
1/2 teaspoon ground black pepper, plus more to sprinkle on chicken
2/3 cup of celery (about 3 stalks), small dice
7 or 8 carrots

1/4 teaspoon Celery Seed

1/4 cup of fresh chopped parsley

1 cup Hellmanns Mayonnaise (no substitutes) could use more if needed

PAM, or any non stick spray

Aluminum Foil

 

Directions:

*Preheat Oven to 375° F

Spray a 15 X 10 roasting pan with PAM (or any non stick spray you like). Peel and cut carrots in half, lengthwise, and use to line the bottom of your roasting pan. Just place them here and there, doesn't have to be perfect.

Drizzle Olive Oil over chicken and rub into chicken to make sure there is  a light coating of oil on each piece. Sprinkle salt and pepper to taste, over each chicken piece.

Cover chicken tightly with Aluminum Foil (you do 'not' want the chicken to brown). Bake for 1 to 1 1/2 hours, or until a thermometer, placed in the thickest part of the chicken, reads 180° F to 185° F.

*NOTE: It is okay if your chicken gets a little over cooked for this recipe*

 

Remove chicken from pan, once cool enough to handle and cut up into bite sized pieces. Discarding carrots, skin, bones and juices.
Place chicken into large bowl with diced celery, celery seed, parsley, salt and pepper.

Add mayonnaise into mixture a little at a time. Keep mixing and adding your mayonnaise until you get to the creamy consistency you want.

Leftovers refrigerate well for 2 days.