I’ve informed y’all before about my obsession with chicken salad. It only gets worse. Just when I think I might possibly crave something else, I change my mind and go back to my familiar habit. I give up; I’m through giving myself a hard time over my odd food cravings. At least I’m getting some veggies alongside my daily douse of protein and mayo. I cannot begin to even imagine what life would be like if I was pregnant. Once again folks, it ain’t gonna happen; get over it.
Perhaps you noticed the pretty sweet looking decorative plate in these pictures. If you were like me, you probably didn’t even glance past the chicken salad, but I’m sure normal people would notice the VW Van and the Australian road signs. My neighbors brought this plate back as a gift for me from their recent travels, and I felt like I just needed to use it for something special. It’s a little small, and gets lost behind the ever-growing amount of dishware in my cabinets, but it is indeed the perfect size for chicken salad. Although if I’m being honest, I’ll admit that I usually just stand against the counter, with the entire bowl of chicken salad in one hand, and a fork in the other hand. Why dirty another dish? Especially when my dishwasher is broken. Yes, my life pretty much sucks right now. I hate washing dishes by hand.
- 5 Boneless Skinless Chicken Breasts
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Rice Wine Vinegar
- Juice of 1 Lemon
- 1 Tablespoon Light Brown Sugar, Packed
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Red Pepper Flakes
- 1/4 Teaspoon Garlic Powder
- 8 Celery Stalks, Diced
- 1/2 Cup Mayonnaise
- 1 Shallot, Finely Diced
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/8 Teaspoon Sea Salt
- Chop the chicken breasts into even-sized chunks, after rinsing them under cold water, and drying them with paper towels.
- Place the chicken breast chunks into a large Ziploc bag; set aside.
- Whisk together the remaining marinade ingredients in a small bowl, and pour over the chicken breast chunks.
- Seal the bag well, and smoosh everything around.
- Refrigerate for at least 24 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with tin foil, and spread the chicken chunks out in an even layer.
- Bake for 15 to 20 minutes, or just until the meat is completely cooked through.
- In a large bowl, combine the chicken breast chunks along with all of the other chicken salad ingredients.
- Drain off any liquid from the cooked chicken, before mixing it with the other chicken salad ingredients.
- Refrigerate for at least 4 hours before serving.
- Toss a teaspoon of freshly chopped oregano or basil into the chicken salad.
- Serve between slices of fresh bread, on top of a biscuit or salad, or alongside crackers.
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