Baked Chicken Salad Recipe 🥗
Overview:
This baked chicken salad recipe is a delightful combination of tender chicken breast, crunchy celery, and flavorful onion, all brought together with a creamy dressing. Perfect for a satisfying lunch or snack, it pairs beautifully with a freshly baked croissant or atop a bed of crisp lettuce. With its high protein content and wholesome ingredients, it’s a dish both nutritious and delicious, sure to please the whole family.
Key Information:
- Cook Time: 2 hours 20 minutes
- Prep Time: 3 hours
- Total Time: 5 hours 20 minutes
- Servings: 1 medium bowl
- Rating: 4 ⭐️ (from 3 reviews)
- Calories: 126 per serving
- Keywords: Chicken, Poultry, Meat, High Protein, Healthy, Kid Friendly, Weeknight, Oven, Refrigerator
Ingredients:
- 5-6 boneless, skinless chicken breasts
- 1/3 cup diced celery
- 1/3 cup diced onion
- 1/4 cup pickle relish
- Salad dressing (to taste)
- Garlic and onion salt (to taste)
- Salt and pepper (to taste)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven: Rinse the chicken breasts under cold water and pat them dry. Preheat your oven to 350°F. |
| 2 | Prepare the chicken: Arrange the chicken breasts on a cookie sheet that has been sprayed with cooking spray, ensuring they are evenly spaced to cook properly. Sprinkle them with garlic and onion salt to add flavor. |
| 3 | Bake the chicken: Place the cookie sheet in the preheated oven and bake for about 20 minutes, or until the chicken is cooked through. Keep an eye on them to prevent overcooking and drying out. |
| 4 | Cool and dice: Once cooked, remove the chicken from the oven and allow it to cool completely. Then, dice the chicken breasts into small, bite-sized pieces. Be careful not to grind them – you want to maintain some texture. |
| 5 | Combine ingredients: In a large mixing bowl, combine the diced chicken with the celery, onion, and pickle relish. Mix well to distribute the ingredients evenly. |
| 6 | Add dressing: Pour in some salad dressing to moisten the chicken mixture, using enough to coat everything thoroughly. Season with salt and pepper to taste. |
| 7 | Marinate: Cover the bowl and refrigerate the chicken salad for at least 2 hours, or overnight if possible. This allows the flavors to meld together and the chicken to soak up the dressing. You may need to add more dressing after an hour, as the chicken will absorb it. |
| 8 | Serve: Once chilled, serve the chicken salad on a freshly baked croissant with lettuce and tomato for a classic sandwich, or on a bed of crisp lettuce with apple slices or fresh grapes for a lighter option. Enjoy! |
Nutritional Information:
- Calories: 126
- Fat: 1.3g
- Saturated Fat: 0.3g
- Cholesterol: 57mg
- Sodium: 151.5mg
- Carbohydrates: 4.6g
- Fiber: 0.3g
- Sugar: 2.1g
- Protein: 22.9g
Tips and Tricks:
- Don’t overcook the chicken: Keep a close eye on the chicken breasts while they’re baking to ensure they don’t dry out. The goal is tender, juicy chicken for the salad.
- Customize the dressing: Feel free to use your favorite salad dressing or make your own. Whether it’s creamy ranch, tangy vinaigrette, or zesty Italian, the choice is yours!
- Make it ahead: This salad tastes even better when prepared in advance and allowed to chill in the refrigerator, allowing the flavors to develop fully.
- Get creative with serving: While croissants and lettuce are classic choices, don’t hesitate to experiment with different serving options like whole grain bread, crackers, or even stuffed in a pita pocket for a portable meal.
Enjoy this creamy and delicious baked chicken salad as a satisfying lunch or snack, packed with flavor and nutrition to fuel your day!
