This salad is packed with protein and is a convenient way to store up lunch for later. Your home is filled with a homey aroma as the chicken roasts. I prefer to use a Meyer lemon for my roasted chicken because it isn’t as tart but you could also use a regular lemon. Apples are in season and are especially delicious right now. If you aren’t in the mood for chicken salad you could just stop with the roasted chicken. Enjoy!
Serves: 4 hungry adults
Ingredients for the roasted chicken:
- 3 large skin on chicken breasts
- Sea salt to taste
- Black pepper to taste
- 1/4 cup grass fed butter melted
- 1 Meyer lemon sliced
- 1/4 teaspoon garlic powder
Instructions for roasting the chicken:
- Preheat your oven to 425 degrees Fahrenheit.
- Pat the chicken breasts dry with a paper towel and place them in a medium cast-iron skillet.
- Season with sea salt and pepper to taste.
- Melt 1/4 cup butter and slice a Meyer lemon. Squeeze one lemon slice over the chicken breasts and drizzle with the melted butter on both sides. Top each chicken breast with a slice of Meyer lemon and the garlic powder.
- Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit and the skin is golden brown.
- Remove the chicken from the oven and allow too cool. Reserve the lemon slices for later.
Ingredients for the salad:
- Juice from 2 of the lemon slices you just roasted with the chicken
- 2 tablespoons mayonaise
- 2 tablespoons sour cream
- pinch of sea salt to taste
- 2 cups of roasted chicken chopped into 1/2 inch cubes
- 1 apple diced rubbed with fresh lemon juice (use a tart apple such as fuji)
- 1/2 cup black olives (or whatever you have on hand)
- 1/2 cup celery finely chopped
Instructions for the salad (putting it all together):
- Once the roasted chicken has cooled, remove the skin from the chicken and cube it into 1/2 inch cubes.
- Combine the chicken with the rest of the ingredients together in a medium-sized bowl.
- Cover the bowl with plastic wrap and place the salad in the refrigerator to chill.
Sources: adapted from “California chicken salad” from the L.A. Times
Adapted from “No-fail roast chicken with lemon and garlic” from bonappetit.com