Chicken Salad

This delicious, hearty salad whips up in no time; and is a great way to use up odds and ends, and enjoy a different combinations of flavors every time.

Robynn Schamel @cook_2968491

This delicious, hearty salad whips up in no time; and is a great way to use up odds and ends, and enjoy a different combinations of flavors every time.

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Ingredients

8medium chicken breasts
1 1/2 cupsonions (red, sweet, green, etc)
1 1/2 cupscelery
1 1/2 cupssweet crisp fruit (apple, grapes, sweet pickles, etc)
1 1/2 cupsnuts (sunflower, walnuts, pecans, slivered almonds)
1 1/2 cupshomemade mayonnaise

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Steps

1

Place breasts on foil lined sheet pan and season with steak seasoning. Place in cold over and set temperature for 350. After 20 minutes oven should have reached temp. Turn oven off but do not open door. Leave chicken in oven for 30 more minutes. Remove from oven and allow to rest and cool on counter.
2

Meanwhile chop fruits and vegetables and nuts as desired. In a 2 gallon ziplock freezer bag toss with juice of one lemon to prevent browning.
3

When chicken has mostly cooked slice and dice into bite sized pieces and combine with mayo and other ingredients in bag. Toss until well combined.
4

Refrigerate well before eating on croissants or in pitas.