Thursday, January 10, 2013

Chicken Salad


2 Boneless, Skinless Chicken Breasts
3 Stalks of Celery - Diced
1/2 Small Onion - Diced
2 Tbsp Lemon Juice
1/2 Tsp Parsley
1/4 Cup Mayonaise (Approx. To desired texture/moisture.) (I use Hellmans Mayonaise)
Salt - To Taste
Black Pepper - To Taste

Step 1:

Bake the chicken breasts at 350 degrees for one hour until thoroughly cooked.

Step 2:

Place cooked chicken breasts in the fridge to cool - approximately one hour.

Step 3:

Slice the chicken breasts lengthwise into thin strips and then again crosswise to cube.  Mix with remaining ingredients in a small to medium bowl, cover and let sit in fridge for 2 - 3 hours minimum.


Leave in fridge overnight for best results.