Simple Chicken Salad

8 Chicken Breasts; bone in, skin on
Light Extra Virgin Olive Oil, to drizzle over chicken
1/4 teaspoon salt, plus more to sprinkle on chicken
1/2 teaspoon ground black pepper, plus more to sprinkle on chicken
2/3 cup of celery (about 3 stalks), small dice
7 or 8 carrots
1/4 teaspoon Celery Seed
1/4 cup of f resh chopped parsley
1 to 1 1/2 cups Hellmanns Mayonnaise (no substitutes)
PAM, or any non stick spray
Aluminum Foil


*Preheat Oven to 375° F

Spray a 15 X 10 roasting pan with PAM (or any non stick spray you like). Peel and cut carrots in half ,lengthwise, and use to line the bottom of your roasting pan. Just place them here and there, doesn't have to be perfect.
Drizzle Olive Oil over chicken and rub into chicken to make sure there is a light coating of oil on each piece. Sprinkle salt and pepper to taste, over each chicken piece.

Cover chicken tightly with Aluminum Foil (you do 'not' want the chicken to brown). Bake f or 1 to 1 1/2 hours, or until a thermometer, placed in the thickest part of the chicken, reads 180° F to 185° F.

*NOTE: It is okay if your chicken gets a little over cooked for this recipe*

Remove chicken f rom pan, once cool enough to handle and cut up into bite sized pieces. Discarding carrots, skin, bones and juices.

Place chicken into large bowl with diced celery, celery seed, parsley, salt and pepper.

Add mayonnaise into mixture a little at a time. Keep mixing and adding your mayonnaise until you get to the creamy consistency you want.

Leftovers refrigerate well f or 2 days.