This chicken salad is so flavorful and and easy and it’s a great option for a quick lunch. Eat this with crackers for a substantial and protein filled snack during the day.
Preheat oven to 375
1Lb. Boneless skinless chicken (Use any cut I use breast or tenders)
1 Bunch of celery leaves (or a sprinkle of celery salt)
2 Cloves garlic
1/4 cp. Mayonnaise
1 tbsp. Fresh dill
2-4 tbsp. Dijon mustard
1-2 tbsp Extra virgin olive oil
1-2 tsp. Paprika
Salt and pepper to taste
Lay chicken on baking sheet lined with aluminum foil (or disposable foil pan). Drizzle olive oil on the chicken, then cover in salt, pepper and a couple pinches of paprika. Bake the chicken for about 20 minutes (depending on how big). Meanwhile mince up the celery, shallots, garlic and dill. The mince should be very fine. Let chicken cool then cut into cubes or shred. In a medium bowl combine celery, garlic, shallots and salt and pepper, add chicken and stir. Next add mayonnaise and Dijon to chicken mixture, stir until well combined. Let the chicken salad sit in the fridge for about 30 minutes or longer to allow the flavors to marry. Then enjoy!