Simple, Delicious, Roasted Chicken Salad

After all the years I’ve been making Roasted Chicken Salad, I realized it’s never made an official appearance on this blog.  I’ll share the way I go about making it, but it’s up to you how you’ll make it your own.  It’s really as easy as 1, 2, 3:

Picture of oven roasted chicken breasts

1.  Roasted Chicken Breasts

Picture of Chopped Carrots, Celery, Walnuts, and Dried Cranberries

2. Chopped Carrots, Celery, Walnuts, and Dried Cranberries

Picture of Chicken Salad with Crackers

3. Chicken Salad – Ready to Eat!

 

 

 

 

 

 

I started with 4 bone-in/skin on chicken breasts.  (You could use boneless/skinless, too, but I like the flavor from the bone and skin during roasting.)  Drizzle each with olive oil and sprinkle with salt/pepper.  Roast in a 400F oven for about 50-60 minutes.  You’ll know they’re ready when they’re golden brown and the internal temperature is at 160F.  Let cool, then remove meat from the skin/bone and chop into small size dice.  Set aside in large bowl (for mixing.)

Chop about 1/2 cup (2 stalks) celery, 1/2 cup (2-3 small) carrots, and a handful each of walnuts and dried cranberries.  Add to the chopped chicken.

Mix chicken and ‘chopped goodness’ with about 1 cup mayo (or combo of 1/2 cup mayo and 1/2 cup non-fat plain greek yogurt,) about 1/2 tsp. cumin, 1/2 tsp. freshly ground black pepper, and about 1/4 tsp. kosher salt.  (Since the chicken breasts were seasoned with salt/pepper, you’ll want to add additional to your taste.)

That’s it!  Simple and Delicious.  Eat with your favorite crackers, on your favorite bread as a sandwich, or put a scoop on top of a salad.  Now matter how you enjoy it – you’ll be making it again and again!  Enjoy!

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