There’s nothing worse than a boring and flavorless chicken salad, but have no fear, you won’t find that here! This recipe is the perfect balance of chicken to mayonnaise, not to creamy but not to dry either. It’s the perfect balance.
Did you know that the first noteable chicken salad consisted of leftover chicken, mayo, tarragon and grapes? Yeah, we didn’t either, but it sounds good, except the tarragon, we’re rosemary girls ourselves.
Anyways, this first chicken salad was made by the owner of a meat market, Liam Gray in 1863. He was so successful that he turned his meat market into a deli.
What You Need
- Sheet Pan
- Mixing Bowl
- Wooden Spoon
- 4 chicken breasts (boneless and skinless)
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 cup celery (chopped finely)
- 1 whole shallot (chopped finely)
- 1 1/2 tablespoons dijon mustard
- 2 tablespoons rosemary (chopped)
- 1 tablespoon parsley (chopped)
- Kosher Salt
Preheat oven to 350°. Place chicken on a sheet pan and drizzle with olive oil. Rub all over the chicken, then sprinkle generously with kosher salt and pepper. Bake for 20 to 25 minutes. Remove from oven. When chicken is cool enough to handle, cut into bite size pieces and set aside. You can put the chicken into the freezer for five minutes, or in the fridge until ready to use.
In a mixing bowl, whisk the mayonnaise, mustard, and lemon juice together. Season with pepper.
Add the chicken to the dressing, mix in the shallots, parsley, rosemary, and celery. Mix until combined. Taste and season with salt and pepper to your liking.
Peaches is totally into this Chicken Salad.