Twisted Roasted Chicken Salads
These two recipes will make you think differently about the traditional way to make chicken salad.
Equipment
- 2 rimmed baking sheet pans
- 3 mixing bowls Large
- 1 chef's knife
- 1 cutting board
Ingredients
- Ingredients for the Roasted Chicken:
- 4 chicken breasts Bone-in, skin-on
- 1/2 cup olive oil
- 2 tbps kosher salt
- 1 tbsp black pepper Freshly ground
- Ingredients for the Chicken Salad with Arugula and Green Grapes:
- 2 heaping cups roasted chicken Bite-size dice
- 2 tbsps store-bought fresh basil pesto
- 1 cup seedless green grapes Halved
- 1/2 cup pistachios Roughly chopped
- 1/4 cup golden raisins
- 1 cup arugula Roughly chopped
- 1/2 lemon Juiced
- 1/4 cup red onion Finely diced
- 2 ribs celery Finely diced
- 1/2 cup good mayonnaise Adjust the amount if needed
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- Ingredients for the Chicken Salad with Candied Tomatoes and Fresh Mango:
- 2 heaping cups roasted chicken Bite-size dice
- 1 mango Pit removed, and small diced
- 1/4 cup Candied Grape Tomatoes Click the link on my homepage for this recipe.
- 1/4 cup red onion Finely diced
- 1/2 cup fresh store-bought salsa Mild, medium, or hot variety
- 1/2 cup green onions Thinly sliced on the bias
- 1/4 cup cilantro Roughly chopped
- 1/4 cup pistachios Lightly salted
- 1/2 cup good mayonnaise Adjust the amount if needed
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Instructions
- Preheat oven to 350°F.Place two chicken breasts on two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with kosher salt and freshly ground black pepper. Roast for 35-40 minutes.Remove the chicken from the oven and cool before removing the skin and bones. Dice the chicken into bite-size pieces. Transfer the diced chicken to a large mixing bowl.In the first large mixing bowl, add the halved grapes, chopped pistachios, golden raisins, chopped arugula, diced onion, diced celery, lemon juice, kosher salt, and freshly ground black pepper.In the second large mixing bowl, add diced mango, candied grape tomatoes, diced onion, sliced green onions, cilantro, pistachios, fresh salsa, kosher salt, and freshly ground black pepper.Next, evenly divide the roasted chicken between the two bowls.Finally, add mayonnaise to each of them. The amount of mayonnaise may vary slightly. Start with half a cup of mayonnaise, and mix to combine. Check the consistency to your liking. You can always add a bit more, but you can't take it out. No one wants a runny chicken salad.I like to garnish using an ingredient from that specific salad. The first one is topped with arugula and the second with cilantro.These two flavor profiles are what give these chicken salads their unique flavor.There you have it, my Twisted Roasted Chicken Salads.
Notes
1) Complete all the vegetable prep while the chicken is in the oven.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
3) The Kcal count is an estimate for 1 serving of the Chicken Salad with Candied Tomatoes and Fresh Mango.