When “salad days” arrive, the chicken variety remains one of my favorites.
This chicken salad has a different twist. Instead of boiling the chicken, it gets roasted, providing a more enhanced flavor. And, instead of celery, its crunch comes from sliced water chestnuts.
The original recipe came from a friend of my mother. But her recipe used green grapes. Not keen on grapes, my mother substituted sliced water chestnuts and it’s been a keeper ever since.
It’s easy to make ahead and to have ready for the end of a hot day when cooking isn’t high your on list of priorities.
Serves 6 to 8
3 pounds of split chicken breast with bones and skin
¼ cup fresh lemon juice
Lowery’s Seasoned Salt (maybe a teaspoon)
2 eight-ounce cans of sliced water chestnuts
½ to 1 cup real mayonnaise (gluten-free)
Pre-heat the oven to 375 degrees. While the oven warms up, place the chicken breasts on baking tray, baste with olive oil, then season with salt and pepper. Roast the chicken for 45 to 60 minutes. When done, let the chicken cool enough to handle.
Remove the skin and bones from the chicken and either shred the meat or cut it into bite-sized pieces. Place the chicken and drained water chestnuts in a bowl, toss with lemon juice and sprinkle with the seasoned salt. If you don’t plan to serve the chicken salad right away, place it in the refrigerator to chill and absorb the flavors. Just before serving add the mayonnaise to your taste. I use just enough to lightly coat the chicken, but others like it a heavier. When serving garnish with freshly minced parsley.
Serve with lettuce, sliced tomatoes and rice crackers.