About the Recipe
This roasted chicken salad is a delightful blend of flavors and textures. It features juicy, roasted chicken that provides a savory and hearty element. This is complemented by various fresh greens and vegetables, which add crunch and freshness to the dish. This salad may also include a light dressing to enhance the flavors and bring all the components together. It’s a satisfying and nutritious choice that combines the comfort of roasted chicken with the crispness of a salad.
Ingredients
1.5-2 lbs chicken breasts
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2-3 ribs of celery, finely chopped
1/4 cup mayonnaise (or to taste)
Preparation
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, pepper, and garlic powder.
Heat a skillet over medium-high heat and pan-roast the chicken breasts for about 4 minutes per side.
Transfer the skillet to the oven and roast the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken cool, then shred it using a food processor or by hand.
In a bowl, mix the shredded chicken with the chopped celery and mayonnaise.
Adjust the seasoning to taste and serve your roasted chicken salad on sandwiches, with crackers, or on a bed of lettuce.