This is one of those make-on-sunday-and-eat-througout-the-week dishes. It’s both savory and sweet and is great on sandwiches, crackers, or tossed on a bed of greens. The chicken has such a great roasted flavor that you really don’t need a large quantity of mayo or additional seasonings. It’s a great way to get your protein, veggies and fruit in one delicious no-fuss meal or snack…it never lasts long in our fridge.
Roasted Chicken Salad
2 Boneless Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Course Ground Black Pepper
2 Tablespoons Finely Chopped Red Onion
3/4 Cup Chopped Spinach Leaves
1 Tablespoon Mayonaise
1 Tablespoon Sour Cream
1 Tablespoon Dijon Mustard
2 Tablespoons Sliced Almonds
1/3 Cup Red Grapes, halved
1 Tablespoon Fresh Chopped Parsley, optional
Preheat oven to 400 and season both sides of the chicken with salt and pepper. In an oven proof skillet heat olive oil on medium high heat. Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes. Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes. Let the chicken rest and cool for ten minutes after taking it out of the oven so the meat can absorb all of the juices.
Chop chicken into bite-sized pieces and add to a medium sized bowl along with the juices. Add red onion, spinach, mayonnaise, sour cream, mustard and stir well until combined. Stir in almonds, grapes and optional parsley and serve or chill.