Restaurant Style Chicken Salad

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When it comes to chicken salad, the star of the show should always be the chicken.

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First coat the chicken with a little olive oil (or cooking oil of your choice), season with sea salt and black pepper.

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Add a little water to the bottom of the baking dish (¼ cup) and cover the dish with foil.

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When the chicken has fully cooled in the fridge, you can cut it up into ¼ – ½ inch pieces.

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I love a big scoop of chicken salad on a tossed salad. Add your favorite dressing and salad ingredients and you’ve got a light, delicious lunch or dinner.

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But when it gets right down to it, nothing beats a good chicken salad sandwich and it plays well with other ingredients.

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Swipe up now to get this recipe!

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For more recipes visit Ask Chef Dennis!

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