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)

How to Make Roasted Chicken Salad


  • 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.

Printable Recipe Card

About Roasted Chicken Salad

Course/Dish: Chicken Salads