- Servings: 6
Ingredients:
| 2 | Whole Bone-in, skin-on chicken breasts (large at least 1-½ lbs each |
| 1 Tbsp | Vegetable Oil |
| Table Salt, to taste | |
| 2 | Medium Ribs of Celery, diced |
| 1 | Medium Peru Onion, diced |
| 1 cup | Mayonaise |
| 1½ – 2 Tbsp | Fresh Lemon Juice |
| 2 Tbsp | Minced Fresh Parsley |
| Table Salt & Ground Black Pepper, | |
| to | Taste |
| dash | Garlic Salt |
Directions:
Adjust oven rack to middle position and heat oven to 400 degrees. Place breasts on a small foil lined jelly roll pan. Brush lightly with oil and sprinkle generously with salt. Roast until meat thermometer inserted into the thickest part of the breast registers 170 degrees (35-40 minutes). Cool to room temperature, remove the skin and bones and shred the meat into bite sized pieces (about 5 cups.) Mix all other ingredients including chicken in a large bowl, adding salt and pepper to taste. Can be covered and refrigerated over night. Serve on croissants for the ultimate sandwich.
Helpful Tips:
Peru onions are sometimes hard to find but it seems that Wal-Mart Supercenters usually always have them with their regular onions. If using split chicken breasts, use 4.
