This is a simple, easy, and delicious way to make a lunch-time staple.
This is my favorite way to make chicken salad because it’s so simple and easy, and the cooked sweet onion gives it such a rich flavor. It’s delicious on fresh baked bread with a slice of provolone, but we also eat it on regular sandwich bread or wraps. And sometimes, if I want to avoid the extra carbs or just don’t feel like making a sandwich, I’ll scoop it right onto slices of provolone cheese and top it with red hot cayenne pepper sauce.
Ingredients
- 2 split chicken breasts
- 1 cup sweet onion, chopped
- 1/4 cup celery
- 1/4 cup mayonnaise
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Method
Preheat oven to 350°F. Line a baking sheet with foil. Rub salt, pepper, and olive oil over chicken breast.
Bake for about 30-40 minutes, until juices run clear. Let cool.
Separate meat from the bones and skin. *Do not discard the bones and skin. See below for an easy way to turn them into homemade chicken broth.*
Chop the meat. Chop onion and cook in olive oil until soft. Chop celery. Mix everything in a big bowl.
Refrigerate until ready to serve on your favorite bread, wraps, crackers, etc.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
Method for Homemade Chicken Broth
Put the chicken scraps and celery tips in a pot with celery stalks, onion, carrots, salt, pepper, and thyme (if you have it). Fill the pot with water. Cook for about 40 minutes. Freeze for future use.