This simple recipe for an unforgettable chicken salad starts with great ingredients. Use quality chicken, roasted on the bone and the freshest of herbs for a truly succulent dish.
Course Main Course
Dish Type Salad, sandwich
Cooking Style Easy
Diet and Health healthy-ish
Seasonal Fourth of July, Labor Day, summer
Prep Time 15mins
Cook Time 50mins
Total Time 1hr5mins
Author Amy Reiley
4bone-in split chicken breasts(with skin), about 3lbs in total
1small, fresh lemonthinly sliced into 8 rounds
1tbspvarious fresh herbsroughly chopped (such as sage, thyme, tarragon, rosemary or basil), optional
salt and pepper
1small sweet onion*finely chopped
2celery ribsfinely chopped
1cupgrapeswashed and sliced in half
1tspfresh tarragonfinely chopped
salt to taste
Preheat oven to 425 degrees.
Remove excess fat from each chicken breast and pat dry. Slide 2 lemon slices and assorted herbs (optional) under the skin of each breast. Season each breast with salt and pepper and place, skin side up, in a 9x13 baking dish.
Cover pan with foil (try to make sure foil is not touching the skin) and bake for 20 minutes. Reduce temperature to 350 degrees and cook for an additional 15 minutes. Remove foil and allow chicken to brown for an additional 10-15 minutes of cooking. (The chicken should be just cooked through and the bones will still have pink, even red. Once the bones are brown, the breast is overcooked.)
Remove chicken from pan and allow it to rest until cool enough to touch.
Remove and discard the chicken skin. Pull the meat from the bones into bite-sized pieces. (This is the only time-consuming part of the recipe!)
Cool chicken completely before making the salad.
In a large bowl, combine chicken, onion, celery, capers, grapes, tarragon, 2 tbsp mayonnaise and 1 tbsp dijon. Mix ingredients and add additional mayo and mustard to taste. Season with salt before serving with a loaf of great bread, a green salad, (I like romaine), and a side of the season's finest fruit.