Roasted Chicken Salad
- 2 in whole chicken breasts bone-in, with skin
- 1 tbsp lemon pepper seasoning
- olive oil
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 stalk celery finely chopped
- 1/2 cup small red onion finely diced (about 1/4 )
- salt & pepper to taste
- 1 cup red grapes cut in half (optional)
Preheat oven to 350F degrees.
On a baking sheet, place chicken breasts skin side up.
Drizzle them with a bit of olive oil and then sprinkle with lemon pepper seasoning.
Cook for about 35-45 minutes until the chicken is cooked thoroughly.
Allow chicken to cool before continuing.
Once chicken is cool, remove meat.
You can save the bones and skin for chicken stock later, if you prefer.
Cut the chicken up into bite size chunks.
In a medium bowl, mix together the mayonnaise, sour cream, celery, onion and salt & pepper.
I usually add about 2 tsp. of salt and maybe a 1/2 teaspoon of pepper.
Add in diced chicken and stir.
Serve on croissants, your favorite bread or just a bed of lettuce.
Over the years I've seen so many interesting and tasty ingredients being added to chicken salad. I still prefer the traditional chicken salad but I sometimes enjoy adding some red or green grapes or toasted pecans to add a little texture and variety (as You may also like to add in some apples or toasted walnuts.