Baked Chicken Salad

Recipe by Tom Lambie
READY IN: 5hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chicken breast under cold water and pat dry.
  • Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
  • Sprinkle with garlic and onion salt to taste.
  • Bake in a 350F oven for about 20 minutes or until done.
  • You do not want them to dry out, so watch them carefully.
  • Remove from pan and cool completely.
  • Dice the chicken breast into small pieces, DO NOT GRIND.
  • Add the celery, onion, and pickle relish.
  • Mix in some salad dressing to moisten chicken mixture.
  • Add salt and pepper to taste.
  • You will have to add more salad dressing in about an hour.
  • The chicken will soak up the dressing.
  • Cover and refrigerate 2 hours or overnight.
  • Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.
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