Tuesday, June 9, 2015

Roasted Chicken Salad

When the warmer weather hits us I always get a greater urge to eat healthy. Seeing all the fresh fruits and vegetables makes me like to eat outside and picnic. This is an easy recipe to make homemade chicken salad. It shows you how to roast a whole chicken and make the salad from it. Whole chicken you can always find cheap and this is so easy to make there is no reason you cannot have an awesome meal.

Roasted Chicken Salad
- makes 3-4 servings

Ingredients for Roasting the Chicken: 
- 1 whole chicken, giblets removed, and cleaned
- 1 teaspoon dried Rosemary
- 1 teaspoon dried Thyme
- 1 teaspoon dried Parsley
- 1 lemon
- 1 cup of olive oil

Directions for Roasting the Chicken

Cut lemon into wedges and put them inside the chicken. Mix the dried herbs with a little bit of oil and rub on chicken. Pour the rest of the olive oil to coat the pan and chicken.

Preheat oven to 425 degrees  and cook for 15 minutes. Lower the temperature of the oven to 375 degrees and cook the chicken for around 60 minutes. The juices should run clear and a thermometer inserted into the inner thigh (but not touching the bone) should register 165 degrees Fahrenheit. Let chicken stand at least 15 to 20 minutes before carving. Cool and put in fridge preferably overnight.

Ingredients for Chicken Salad
- Cut up chicken into small bit size pieces. Use as much breast meat (white meat) as possible as it will taste better. You should be able to get at least 2 cups
- 1/4 Cup of Mayonnaise
- 1 Tablespoon of lemon juice
- 1/4 teaspoon Pepper
- 1 stalk of celery, diced

Directions for making Chicken salad
- Mix all ingredients together in a bowl. Serve cold on bread as a sandwich, works great in pitas, wraps, or just with crackers or to eat alone.

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