Chicken Salad
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Rub the chicken inside and out with salt and pepper
3
Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes
4
Test for doneness by twisting the drumstick, as it will release at the joint when done
5
Pour off any accumulated pan juices and reserve
6
Place the chicken and the reserved juices in the refrigerator to chill
7
When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl
8
Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed
9
Add the lemon juice and Dijon mustard and toss again to coat the meat
10
Add the celery seed, celery, onions, and parsley
11
Toss with just enough mayonnaise to moisten the salad
12
Season with salt and pepper, to taste
13
Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables