Roasted Chicken Salad

Lisa Johnson


Pinched from Cook's Country

★★★★★ 1 vote
30 Min
45 Min


whole chicken breasts, split , bone in with skin on
1 Tbsp
lemon pepper seasoning
olive oil
3/4 c
1/4 c
sour cream
1 stalk(s)
celery, finely chopped
1/4 c
red onion, finely diced
salt and pepper to taste
1/2 c
red grapes, cut in half (optional)


1Preheat oven to 350F degrees
2On a baking sheet, place chicken breasts skin side up.
Drizzle them with a bit of olive oil and then sprinkle with lemon pepper seasoning.
3Cook for about 35-45 minutes until the chicken is cooked thoroughly.
Allow chicken to cool before continuing.
4Once chicken is cool, remove meat.
You can save the bones and skin for chicken stock later, if you prefer.
5Cut the chicken up into bite size chunks. In a medium bowl, mix together the mayonnaise, sour cream, celery, onion and salt & pepper. I usually add about 2 tsp. of salt and maybe a 1/2 teaspoon of pepper. Add in diced chicken and stir.
6Serve on croissants, your favorite bread or just a bed of lettuce.

About this Recipe

Course/Dish: Chicken Salads