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:
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!