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Easy Chicken Salad

This is a perfect luncheon salad that goes well with salad greens as well as with a hearty slice of bread. The moist chicken breast, the veggies and the dressing meld beautifully in this simple to prepare chicken salad. This wonderful recipe was created by Paula Dean. What I love about this salad is that it is not loaded with mayonnaise. Very refreshing and flavorful. I like to cook the chicken breast myself; it is actually very easy but much more flavorful. Enjoy!

Posted on January 29, 2010

Ingredientseasy chicken salad

2 medium size uncooked chicken breasts, bone-in and skin-on

1 cup minced bell pepper, any color you have

1 cup corn, drained

3 tablespoons minced red onion

1/3 cup good olive oil

1/3 cup fresh lemon juice

2 tablespoon chopped fresh Italian flat-leaf parsley

2 tablespoon Dijon mustard

3 tablespoon light mayonnaise

salt and black pepper

Salad Greens, spinach or lettuce


1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts on a sheet pan and sprinkle with salt and black pepper. Drizzle some olive oil and roast for about 40 minutes or until the chicken is just cooked. Cool, remove the bones and skin, and dice the chicken in desired bite size pieces. You need about 4 cups of cooked chicken for this recipe.

3. In a medium bowl combine chicken, bell pepper, corn, and onion.

4. In a small bowl, whisk together olive oil and next 5 ingredients. Pour over chicken, tossing gently to coat. Serve on top of your favorite greens.

Note: Very delicious with whole wheat bread.




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