chicken salad pin

Tis the season, baseball season, and our oldest is ramping up for his first year of machine pitch baseball. Those shiny red cleats he’s sporting are screaming, “I’m brand new!” And the twice-a-week baseball practices have officially begun. Twice a week isn’t so bad, but when practice goes from 6 to 8pm, dinner has to be ready to eat at 5pm for him (with a quick snack when he gets home) and at 8pm for dad, the coach. Luckily, both of these boys like sandwiches, because they’re a simple solution to odd dinner times. Our classic fallback is the BLT, but a simple roasted chicken salad always pull through in the clutch, and I love that I can make it ahead of time!

Chicken salad is super versatile since it can be eaten in a sandwich, on crackers, on apple slices, or in lettuce leaves. And it keeps well in the fridge, so it can be quickly pulled out for any meal or snack. Now, I haven’t always loved chicken salad: my chicken was too chunky; there was too much celery, too much mayo, blah, blah, blah. My chicken salad was a constant disappointment no matter what I tried, until I stumbled upon the roasted chicken salad at The Fresh Market. Oh la la! And I’m not even French!

Word on the street is that The Fresh Market makes their chicken salad from rotisserie chickens, and if you’ve ever tasted it, then you can see how that would be true: the well-seasoned chicken has a light creaminess and bits of crunchy celery. Its simplicity and barely-there mayo won me over! I knew I needed to break down this recipe because 1. I couldn’t afford to buy it from TFM very frequently (ka-ching!) and 2.when I make it from home, I know exactly what’s going into it.

Now, I don’t usually have leftover rotisserie chickens just laying around, and I wanted a way to replicate the recipe without having to roast an entire chicken, pick off the meat, etc. (Ain’t nobody got time for that!) So here’s what I ended up doing:

  1. Pan roasting chicken breasts for 8 minutes on the stove top, then moving the skillet to a 350 degree oven for 15-20 minutes (so easy, a properly trained hamster could do it) chicken in oven
  2. Shredding the cooked chicken with my food processor (no big chunks here!). It only takes 8 to 10 pulses.
  3. Chopping the celery. chopped celery
  4. Mixing it all up with Duke’s mayo. I’m not a paid sponsor (not hardly), but I live in the South, and Duke’s is THE mayo to use. Duke's MayoThis is by far the least energy consuming way I’ve ever made chicken salad, but I can still make my family think I slaved all afternoon over it. My secret is safe with you, right?chicken salad lettuce

Now, while I like my chicken salad pretty simple, if you like your’s jazzed up with grapes, apples, pecans, curry, etc. you can definitely use this recipe and simply add in your favorite ingredients to make it your own. I’d love to know what other ingredients you put in your chicken salad!

Simple Roasted Chicken Salad
Yum
Print Recipe
A tasty, but easy, chicken salad that allows the flavors of the well seasoned chicken to shine through.
Servings Prep Time
4 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 15 minutes
Cook Time
25 minutes
Simple Roasted Chicken Salad
Yum
Print Recipe
A tasty, but easy, chicken salad that allows the flavors of the well seasoned chicken to shine through.
Servings Prep Time
4 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 15 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Combine salt, pepper, and garlic powder in a small dish.
  2. Season both sides of the chicken breasts with the salt mix. While seasoning the chicken, heat an oiled oven-proof skillet over medium-high heat.
  3. Add chicken breasts to hot skillet, cook 3-4 minutes or until lightly browned. Flip chicken and repeat on other side. Once both sides are lightly browned, take skillet off of heat and slide into preheated oven. Bake for 15-20 minutes, or until cooked throughout.
    chicken in oven
  4. While chicken is in the oven, chop celery and assemble food processor.
    chopped celery
  5. Once chicken is out of the oven and has cooled slightly, cut each breast in half and place them in the food processor. Pulse 8-10 times, or until chicken is finely chopped.
  6. Place chicken in bowl with chopped celery and mayo; stir well. Season to taste with additional salt and pepper or more mayo if you like an extra creamy chicken salad. Enjoy on bread, crackers, apples, or lettuce leaves.
    chicken salad lettuce
  7. OPTIONAL: Add in any of your favorites: 1 cup halved grapes 1/2 cup chopped pecans 1 apple chopped 1/2 cup chopped walnuts etc.
Powered byWP Ultimate Recipe

Stay Up-To-Date On What's Happening in the Garten!

Join our mailing list to receive a FREE Kitchen Garden Planner as well as the latest tips, recipes, and updates from The Kitchen Garten.

Your planner is on the way!

15 Shares
Share
Pin
Tweet
Yum