| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4-6 servings |
Ingredients
- 2 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon dijon mustard
- 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
- 1/3 cup finely chopped red onion
- 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon cayenne pepper
- 2 to 3 avocados, halved and pitted (optional)
Instructions
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 51 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 125 mg |
| Sodium | 688 mg |
Reviews
Good chicken salad for lunch
This is one of the Best chicken salads I have eaten. I cut back a little on the marjoram but it’s an excellent chicken salad
easy and delicious!