Chicken Salad Photos by Jon Feldman
- 8 oz Boneless/skinless chicken breast
- 1 lemon
- Salt/pepper/granulated garlic
- 1 cup chopped celery
- 1/4 cup chopped walnuts
- 1/4 cup rasins
- 1/4 cup mayonnaise (Hellmann's brand)
- 1 tbsp honey
- 1 1/2 tsp allspice
Total time: 1 hour 30 minutes (includes 45 minutes cooling time for cooked chicken)
Start by preheating your oven to 350 degrees. Season the chicken breast with salt, pepper, granulated garlic on both sides of the breast. Place on a sheet pan and bake, covered with foil, for 25 minutes or until internal temperature reaches 160 degrees.
While the chicken is cooking, you can prep the rest of the salad. Add the remaining ingredients to a large bowl to allow for mixing without too much mess (make sure to accommodate for the chicken).
When the chicken has reached temperature, place in the refrigerator to cool for 45 minutes. You do not want to add warm chicken to the rest of the mixture, as the mayo will separate and turn.
Once cooled, mince the chicken (I use a knife, but you can use a food processor) until a shredded consistency. Mix the chicken with the rest of the salad mixture. Add additional mayo to meet your desired consistency.