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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Mmmm.... Chicken boob salad that's simple but provides major yummage. Consider adding pasta cooked al dente to this in order to snag some carbs as well. Ingredients:
2 large chicken breasts |
1 tablespoon olive oil |
salt and pepper |
2 celery ribs, trimmed and cut into 1/4-inch dice |
2 medium scallions, minced |
1 cup mayonnaise |
2 tablespoons fresh lemon juice |
2 tablespoons fresh parsley, minced |
2 tablespoons fresh basil, minced |
salt and pepper |
Directions:
1. Pre-heat oven to 400 degrees. Set chicken breasts on a foil-lined baking sheet. Brush with oil and season generously with salt and pepper.
2. Roast chicken breasts until a meat thermometer inserted into the thickest part of the breast resisters 160 degrees (about 35-40 minutes). Set aside until cool enough to handle.
3. If chicken breasts are skin-on, remove and discard the skin. Using your fingers, pull the meat apart, shreding it into bite-sized pieces.
4. Mix all ingredients together in a large bowl, using enough of the mayonnaise to suit your tastes. (Some people prefer a drier dressing) Season with salt and freshly ground black pepper.
5. Serve at room temperature immediately or cover and refrigerate and serve cool later.
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