Chicken Salad with Roasted Garlic

 

1 head garlic
4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
cup finely minced onion

 To roast garlic:

Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.  Set aside.

For salad:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and dice or shred the chicken. Place the chicken in a bowl and add the mayonnaise, garlic, tarragon, celery, onion, 2 teaspoons salt, and 1 teaspoon pepper and toss well

Makes 4-5 servings

 

 


 
 

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