One of the most delicious sandwiches in the world, slightly beaten out by a proper egg salad sandwich. I love to make this recipe in advance so that I can enjoy it for lunch throughout the week. There are so many ways to tweak this recipe and make it new and exciting if you’re getting bored with the same old thing.
Chilled Chicken Salad
2 lbs. chicken breast, boneless and skinless
Food processor (not required, but it makes life easier)
Preheat oven to 350 degrees.
Place chicken in single layer on baking dish.
Brush chicken with olive oil so seasonings will stick.
Season with salt, pepper, garlic, and onion powder. I sprinkle liberally across all the chicken.
Cover baking dish with foil and bake until fully cooked, usually around 20-30 minutes.
Allow chicken to cool completely before continuing on.
Cut chicken in pieces and place in food processor.
Add mayonnaise to processor, one scoop at a time, mixing until you reach desired consistency.
Superhero Tip: Covering the chicken during baking will prevent it from drying out or turning brown. You can also add poultry seasoning or powdered mustard to kick up the flavor a bit.
Second Superhero Tip: You may have noticed that I don’t give you measurements for mayonnaise – people have very strong opinions on how much mayo they prefer so add accordingly.
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