Concetta's Chicken Salad
Cool...creamy...dreamy chicken salad.....oh so good!
Homemade chicken salad is one of those go-to dishes for any occasion.
A picnic lunch, party food or just plain snacking!
We usually love to pair chicken salad and crossiants for the perfect sandwich ~
but it is also delectable filled in a crepe, slathered on toasted sour dough bread
or just spooned on a bed of greens!
I always begin by roasting my chicken pieces.
Generously season with kosher salt and fresh cracked black pepper.
Drizzle with olive oil and bake @ 350 for 35-45 minutes.
Tender and juicy every time!
Chicken Salad Concetta
Roast 6 chicken breasts (with bone and skin) by rubbing each piece with olive oil.
Sprinkle with kosher salt and cracked black pepper.
Place chicken on a baking sheet and roast in a 350 degree oven for 35-45 minutes.
(or until chicken is thoroughly cooked).
Once chicken is cool, remove from bone and dice into chunks.
Fold in the following ingredients and mix well:
1/2 - 3/4 cup mayonnaise
2 -3 T sour cream
4 stalks celery, peeled and diced small
1 green apple, diced small
1 1/2 cup green grapes, cut in half or quarters
1/2 cup dried cranberries
kosher salt and cracked black pepper
1 c toasted walnuts, optional
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