Fresh Chicken Salad
a recipe that serves 2-4 by
Ingredients:
3 chicken breast halves
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper or Cajun spice
1 teaspoon paprika, divided in half
1/4 teaspoon onion powder
1 small celery stalk or inner stalk, sliced very thinly
2 thin slices white onion, chopped
1/3 cup light mayonnaise
Directions:
1. Preheat oven to 375 degrees.
2. Combine garlic powder, onion powder, 1/2 teaspoon paprika, and lemon pepper or Cajun spice. Sprinkle evenly on both sides of chicken breast halves.
3. In a glass baking dish sprayed with Pam, place chicken breasts single layer.
4. Bake chicken covered for approximately 40 minutes, turning once during this time. Chicken is done when juices run clear when fork is inserted into the deepest part of chicken.
5. When chicken is finished cooking leave it to cool down.
6. Dice cool chicken into 1/4″ cubes, then lightly fork mash, to mash some of the pieces and place in a large bowl.
7. Add celery, onion and mayonnaise. Stir well, sprinkle with remaining paprika, and refrigerate until ready to serve or at least an hour before serving.
8. Stir before serving.
Notes:
For a variation sprinkle with a few dried cranberries on top of salad when ready to serve. Serve with bread for sandwiches with thin slice of tomato and lettuce or serve on top of a bed of lettuce with thin slice of tomato and cucumber too.