Restaurant Style Chicken Salad

Name: Restaurant Style Chicken Salad
Prep time: 15 min
Cook time: 25 min
Ingredients: 16 oz chicken breast (boneless skinless - ¼ - ½ dice); 12 oz chicken thigh (boneless skinless - ¼ - ½ dice); 2 tbsp olive oil; ½ tsp sea salt; ¼ tsp black pepper; ½ tsp granulated onion (optional); ⅔ cup mayonnaise (more or less as desired); 3 stalks celery (small dice- more if desired); sea salt and black pepper (to taste)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6

Cost: $1.70 /serving

Author : Chef Dennis Littley

chicken salad chicken sandwich

Ingredients

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16 oz chicken breast (boneless skinless - ¼ - ½ dice)12 oz chicken thigh (boneless skinless - ¼ - ½ dice)2 tbsp olive oil½ tsp sea salt¼ tsp black pepper½ tsp granulated onion (optional)⅔ cup mayonnaise (more or less as desired)3 stalks celery (small dice- more if desired)sea salt and black pepper (to taste)

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Instructions

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Step 1

Lightly oil the chicken breasts and thighs. Season with sea salt, black pepper and granulated onion. Place in a baking dish and lightly cover with foil. Bake at 350 degrees f for 25- 30 minutes or until the temperature in the thickest part of the breast reaches at least 165 degrees.

Step 2

Allow chicken to cool for for 10 minutes, then refrigerate for at least one hour.

Step 3

When chicken has chilled, dice the breasts and thighs into pieces ¼ - about ½ inch.

Step 4

In a large mixing bowl add the diced chicken, celery and mayonnaise. Mix all the ingredients together well, cover and refrigerate for 1-2 hours or overnight.The chicken salad will taste better the next day as all the flavors fully mingle.

Step 5

Taste and reseason as needed with salt and pepper. Serve and enjoy!