Categories: Salad

Ingredients

• 3 lbs bone in, skin on chicken breasts
• canola oil
• salt and fresh ground pepper
• 3/4 C almonds, toasted
• 1 1/2 celery ribs, diced small
• 2 green onions, diced small
• 1/2 cucumber, peeled and seeded then diced small
• 3/4 C mayonnaise (not Miracle Whip!!)
• 2 Tb fresh lemon juice
• 2 Tb minced italian parsley
• salt and fresh ground pepper

Directions

1. Preheat oven to 400 degrees. Line a large sheet pan with foil and lay the chicken on the pan, skin side up. Brush with canola oil and sprinkle generously with salt and pepper. Roast in the hot oven until meat thermometer inserted into the thickest part of the breast reads 160 degrees, about 35 minutes. Cool to room temperature. Remove skin and bones then hand shred meat into bite size chunks.

2. In a large bowl, mix together the shredded chicken with all the remaining salad ingredients. Taste and add needed salt and pepper before serving. (I find it usually needs a bit of salt and a pretty generous grind of pepper)

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