Classic Chicken Salad
Before roasting the chicken, I like to brine it in salt water for 30 minutes to an hour to ensure its extra moist after cooking it. To do this, combine four tablespoons of salt and 4 cups of water (or more if needed to ensure the chicken is completely submerged, maintaining the 1:1 salt to water ratio), cover, and refrigerate for 30 minutes to an hour. Remove it from the brine and pat it dry with paper towels.
Ingredients
- 6 cups cubed roasted chicken breast (about 2 lbs)
- 2 cups red grapes, halved
- 2 cups celery, sliced (4-5 stalks)
- ½ cup red onion, diced
- 1 cup walnuts, chopped
- 2 tbsp fresh dill, chopped
- 4 tbsp, lemon juice (about one large lemon)
- 2 tsp salt
- pepper, to taste
Instructions
- Before roasting the chicken, I like to brine it in salt water for 30 minutes to an hour to ensure its extra moist after cooking it. To do this, combine four tablespoons of salt and 4 cups of water (or more if needed to ensure the chicken is completely submerged, maintaining the 1:1 salt to water ratio), cover, and refrigerate for 30 minutes to an hour. Remove it from the brine and pat it dry with paper towels.Preheat the oven to 425 degrees.Spray a baking dish or pan with cooking oil of choice, place the chicken breasts in a single layer, ensuring they don’t touch, and cook for 20-22 minutes, or until the internal temperature reaches 165 degrees.Remove the chicken and let it rest for about ten minutes to ensure they retain their moisture. Then, cube your chicken and put it into a large mixing bowl. Add the grapes, celery, red onion, walnuts, dill, mayo, lemon juice, salt, and pepper and mix. It’s that simple!
Notes
I love to meal prep this, as it lasts about four days. It’s a large batch, but my family of two adults and a toddler will devour this in about three days. I serve it over greens, in lettuce cups, as a sandwich, or eat it with my favorite crackers. Enjoy 🤍