Classic Chicken Salad
A delicious chicken salad that has a fresh tangy taste from freshly squeezed lemon and zest.
Servings: 4
Calories: 269kcal
Ingredients
- 400 g breast chicken or leftover roasted chicken.
- 200 g bell peppers use any kind of bell pepper, yellow, orange, red or green chopped
- 60 g celery 1 stalk chopped
- 30 g red onion finely chopped
- 1 tbsp Italian parsley chopped
Seasoning for the chicken:
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 tbsp olive oil
Mayo dressing ingredients:
- ¼ cup mayo
- 1 tsp lemon juice to 2 tsp
- 1 tsp lemon zest to 2 tsp
- ½ tsp salt
- 1 tsp sugar
- ½ tsp mustard powder
- ¼ tsp celery salt
- ⅛ tsp ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Season the chicken with salt, ground black pepper, garlic powder and paprika and drizzle with olive oil.
- Bake the seasoned breast chicken in a preheated oven for 20 to 25 minutes or until internal temperature of chicken reaches 165°F. Set aside and let it cool.
- In a small bowl add all the mayo dressing ingredients and mix until well blended.
- Optional: you can add the juice from the baked chicken for more flavour.
- Chop the chicken, bell peppers, celery and finely chop the red onion.
- In a medium-size bowl with the chopped chicken, add chopped vegetables, and mayo dressing. mix until well combined.
- Let it chill and serve it cold on bread with lettuce, or on a tortilla wrap and make a chicken wrap sandwich.
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