Waldorf Chicken Salad

Serves 6

2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tbsp vegetable oil
Table salt
2 medium ribs celery , cut into small dice
2 medium scallions , white and green parts, minced
3/4 – 1 c. mayonnaise
1 ½ - 2 tbsp lemon juice from 1 small lemon
2 tbsp minced fresh parsley leaves
1 apple , cored and cut into medium dice
6 tbsp chopped walnuts, toasted

Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature; remove skin and bones, and shread meat into bite-sized pieces (about 5 cups).

Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)

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