When it comes to cooking at home with my boyfriend, typically I am the “chef” and he is my “sous chef.” He is usually not confident enough in his seasoning skills to take the lead on dishes, but I came home last night to the best chicken salad I’ve ever tasted. This recipe is so simple to make, but that’s what summer’s all about: quick, light and tasty meals.
boneless, skinless chicken breasts (2) or tenders (8)
1 cup of chicken stock (can be made using a bouillon cube)
garlic powder (optional)
ground pepper, to taste
2 TBS mayo
1.5 TBS Dijon mustard (Grey Poupon really is the best!)
2 celery stalks, finely diced
golden raisins, a handful or so
What & how to do it:
Step #1: If you’re using chicken breasts, slice them into 3 pieces, then place them into a glass baking dish. If you’re using tenders, just place them directly into the dish, then pour in the cup of chicken stock. The stock should just about cover all of the meat. Season with a little ground black pepper and a touch of garlic powder if you’re up for it. Cover the dish with tinfoil.
Step #2: Bake at 350° for 32-37 minutes depending upon how thick your pieces of chicken are.
Step #3: Once the chicken has cooled off, slice and dice into little bite sized pieces and mix it up with the rest of the ingredients.
Why I love this recipe:
-Could that be any easier? And more delicious? The Dijon mustard really elevates this chicken salad.
-I call this method of cooking “oven braising,” and I am loving it. Not only does the boneless, skinless (read: usually dry and stringy) chicken breast come out moist and tender, but it’s a very calorie friendly preparation. As Charlie Sheen would say: “WINNING!”.
Enjoy this with salad, on a sandwich, or devoured straight out of the tupperware!