I’ll be honest here….lunch is not my favorite meal of the day. I’m often running here and there during lunch time and end up throwing some leftovers together, making a salad, or eating the oh so healthy cheese, crackers, and apple lunch.
Hey, at least I add the apple.
BUT when I actually plan ahead, with very minimal effort, I can have an awesome lunch of Rosemary Chicken Salad.
Why don’t I do this more often? It’s so good!
I’m a big fan of pretty much any kind of chicken salad you’d care to offer me but this one, flavored with fresh rosemary and pecans has quickly become my new favorite.
To make life easier, I often bake the chicken in advance and make extra. That way I can use chicken for dinner one night and pop the rest in the fridge for chicken salad later in the week.
Here’s what you need:
Chicken, Celery, Green Onions, Red Grapes, Fresh Rosemary, Pecans, Mayonnaise, Olive Oil (for cooking the chicken, not pictured), and Salt & Pepper.
As I said earlier, whenever I’m cooking chicken, I usually make extra so I can have some leftovers and options. It’s great to slice up on a green salad, toss in a quick quinoa salad, make a quesadilla, or just eat as is.
Preheat the oven to 350-375 degrees. Either temp works so if you have something else in the oven, throw the chicken in there with it and save yourself time & energy.
Feel free to use bone in, with skin on or boneless, skinless chicken breasts. I use whatever is on sale or in my freezer.
Place three chicken breast halves on a foil lined tray and drizzle with olive oil. Season generously with salt & pepper and bake at 350° (or 375°) for 35-45 minutes or until the chicken is golden brown, the juices run clear, and the temp reads 160° on an instant read thermometer.
Cooking times will vary depending on the size of your chicken and whether it has bones or not. The boneless, skinless breasts usually cook in about 35 minutes.
Let the chicken cool and then pop it in the refrigerator until you’re ready to make your salad.