Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF/DF
A couple weeks ago, we showed you how to make homemade mayonnaise. If you'd like, you can do that for this recipe, too. We mixed tarragon into our chicken salad, but you can use any herbs or spices that you'd like. Celery is a great addition to chicken salad, as are dried fruits and toasted nuts. Get as creative as you'd like!
- 2 chicken breasts
- salt and pepper to taste
- 2 tablespoons sunflower or olive oil
- 2/3 cup mayo, either homemade or store bought
- Preheat the oven to 400-degrees.
- Remove the chicken breasts from the package and pat dry with paper towels or a clean kitchen towel (if you use a kitchen towel, make sure to put it in the laundry thereafter). Season both sides of the meat with salt and pepper.
- Heat the oil in an all-metal pan over medium-high heat. When the oil is hot, add the chicken to the pan. When it has browned on the first side, flip it onto the other side, turn off the burner, and place the pan in the oven. Cook the chicken until the internal temperature reaches 160. If you don't have a food thermometer, try pressing on the meat. If it feels firm all the way through, it is done. Another test: poke halfway into the breast with a skewer or the point of a knife. If the juices that seep out are clear, it's done.
- Remove from the oven, turn off the heat, and let the chicken cool. If you're making the mayo from scratch, this would be the perfect time to do it.
- Cut the chicken into cubes and combine with the mayonnaise. If you're using store-bought mayo, you may want to season it up with salt, pepper, mustard, herbs, and spices.