| ROASTED
CHICKEN SALAD |
|
Ingredients:
- 1
tablespoon paprika
- 1
tablespoon onion powder
- 1
1/4 teaspoons salt, divided
- 8
boneless, skinless chicken breast halves (5 to
6 ounces each, without tenderloins)
- 4
teaspoons olive oil
- 2/3
cup mayonnaise
- 1
1/2 tablespoons fresh lemon juice
- 1/2
cup very thinly sliced red onion
- 2
tablespoons currants, optional
- 2
medium Gala,Fuji,or Delicious apples,peeled,cored
and cut into 1/2 inch dice
Method of Preparation:
| Step 1: |
Heat oven to 350°F.
To make rub, combine paprika, onion powder and
1 teaspoon of the salt in a cup. Pat chicken
dry with paper towels; sprinkle both sides evenly
with the rub.
|
| Step 2: |
Heat 2 teaspoons
oil in a large nonstick ovenproof skillet over
medium-high heat. Add half the chicken; cook
1 1/2 minutes per side, until browned. Transfer
breasts to a baking sheet. Repeat with remaining
oil and chicken. Bake chicken 10 to 12 minutes,
just until cooked through. Wrap chicken in foil
and let stand 5 minutes. Cut into 1" chunks. |
| Step 3: |
Meanwhile, stir together
mayonnaise, lemon juice and remaining 1/4 teaspoon
salt in a large bowl. Add onion, currants, apples
and chicken; toss to coat. Store refrigerated
in an airtight container. |
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