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Chicken salad recipe using oven roasted chicken breast

I’ve re-discovered oven bags. Saves time on clean-up and makes roasting chicken so much easier.

Lately my supermarket has been running a special on split chicken breasts. They’re cool because you can buy three packages, and freeze two to use later. I used them for chicken salad, and it makes so much difference in taste, quality, and dryness avoidance (common problem with chicken). One package can hold three or four breasts with skin and bone, but I only used two largish chicken breasts in this recipe (about two cups chopped).

Season the breasts on both sides with all purpose seasoning, put in the oven bag, tie up, and put in a baking pan. Make sure to poke a couple of holes into the bag. Into the oven for 1 hour 15 minutes at 375 degrees and you’re ready to rock and roll. Cut all the meat off the bones (take off the skin if you like) and chop up the chicken. It’s so much easier to chop up oven roasted than boiled, that’s for sure. Yes, my mother would boil it. I didn’t say it was the right thing to do, now 😛

Jen’s Easy Chicken Salad

Ingredients:

  • chopped up chicken (about two cups)
  • 1/2 cup mayonnaise (an alternative could be 0% Greek Yogurt if you want to decrease the fat content).
  • 1 cup celery, finely chopped
  • 1 cup sliced grapes
  • 1 TB lemon juice
  • Paprika (optional)
  • 1/4 tsp black pepper
  • 1/4 cup B Lloyd’s Almond and Pecan Dried Fruit Mix – I found this at my local supermarket in the salad dressing aisle. Perfect addition to chicken salad. Here’s a pic:

Instructions: combine everything and store in the fridge. Easy peasy 🙂

Leftovers are great the next day, which helps me when I don’t get home until late and don’t really want to cook after my kickboxing class, but the spousal unit and I are hungry as hungry can be. Tons of protein, good fats, good for you carbs (multi grain bread makes a great sandwich) and fiber.

Perfect with deviled eggs. Protein, protein, protein.
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