Petticoat Tail's Tearoom Chicken Salad Recipe

ingredients

4 large boneless, skinless chicken breast halves
olive oil, to taste
dried oregano, to taste
basil, to taste
lemon pepper, to taste
garlic powder, to taste
salt, to taste
freshly ground black pepper, to taste
herbes de Provence, to taste
1/2 cup toasted almonds
1/2 cup chopped dried cranberries or dried cherries
1/2 cup chopped celery
1 1/2 cup mayonnaise
bread or croissants, for serving
red leaf lettuce, for serving

directions

Preheat oven to 325 degrees F.

Coat chicken with olive oil and sprinkle with oregano, basil, lemon pepper, garlic powder, salt, pepper and herbes de Provence. Add a little water to the pan. Bake 25 to 30 minutes. Remove from oven and let cool.

When cooled, chop chicken into small pieces and add almonds, cranberries or cherries, celery and mayonnaise. Serve on bread or croissant with red leaf lettuce.

NOTE: Fresh basil and lemon zest can be substituted for the herbes de Provence, if desired.

Recipe Source: "The Petticoat Tail's Tearoom," by Susan Mata

nutrition data

552 calories, 54 grams fat, 3 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.

reviews & comments

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