To prepare my chicken salad, I start off with two bone-in, skin-on chicken breasts. I drizzle them with oil and then sprinkle them liberally with salt and pepper. I roast them in a 350 degree oven for about 40 minutes or until the internal temperature reaches 165 degrees. Once the chicken is done, I let it cool completely before shredding.
After the chicked is shredded, it's just a matter of combining all the other ingredients. To the shredded chicken, I add about 1 cup of maionaisse, preferrably homemade. Then I dice 3 stalks of celery to add to the chicken. Last but not least, I chop about 1/2 cup of dried cranberries and add them to the party.
That's all there is to it. Simple and delicious. Roasting the chicken gives it a deeper flavor and keeps it tender and juicy. The creaminess of the mayonaisse, combined with the crunch of the celery is all complimented by the chewy sweetness of the cranberries. All the flavors shine. All you need is some toasted bread and maybe a little lettuce for the perfect chicken salad sandwich. Although, I have been known to just sit down and eat it out of the bowl with some club crackers. Who's hungry?
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