HERBED CHICKEN SALAD

STONEGABLE'S WITH-A-LITTLE-HELP-FROM-MY-COOKING-FRIENDS HERBED CHICKEN SALAD


4 split chicken breasts

good olive oil

salt and pepper


1/4 cup red onion, finely diced

1/2 ~ 2/3 cup celery, finely diced

salt and pepper

2 TBS fresh parsley, chopped

1 TBS fresh dill, chopped

1/2 tsp thyme, leaves

1~ 1 1/2 cup mayonnaise

2 TBS lemon juice

a  few dashes of hot sauce



Preheat oven to 350 degrees. 

Place chicken skin side up on a rimmed baking sheet. Liberally rub with oil and salt and pepper.

Roast until internal temperature reaches 165 degrees. I use an instant read thermometer instead of using cooking times. It makes a more perfectly cooked piece of chicken.


Remove from oven and let just cool until you can handle it.


When cool enough to handle remove the skin and bones and chop the meat to your preferred consistancy. I like mine a little more shredded than most. Save the skin and bones for soup stock.


Put the chicken in a mixing bowl along with the red onions, celery, a little salt and pepper, parsley, dill and thyme.


STONEGABLE'S WITH-A-LITTLE-HELP-FROM-MY-COOKING-FRIENDS HERBED CHICKEN SALAD


4 split chicken breasts

good olive oil

salt and pepper


1/4 cup red onion, finely diced

1/2 ~ 2/3 cup celery, finely diced

salt and pepper

2 TBS fresh parsley, chopped

1 TBS fresh dill, chopped

1/2 tsp thyme, leaves

1~ 1 1/2 cup mayonnaise

2 TBS lemon juice

a  few dashes of hot sauce



Preheat oven to 350 degrees. 

Place chicken skin side up on a rimmed baking sheet. Liberally rub with oil and salt and pepper.

Roast until internal temperature reaches 165 degrees. I use an instant read thermometer instead of using cooking times. It makes a more perfectly cooked piece of chicken.


Remove from oven and let just cool until you can handle it.


When cool enough to handle remove the skin and bones and chop the meat to your preferred consistancy. I like mine a little more shredded than most. Save the skin and bones for soup stock.


Put the chicken in a mixing bowl along with the red onions, celery, a little salt and pepper, parsley, dill and thyme.



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