Baked Chicken Salad Recipe

Name: Baked Chicken Salad
Prep time: 60 min
Cook time: 320 min
Total time: 380 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs boneless, skinless chicken breasts; Garlic Salt; Onion Salt; 2 cups diced celery; 1/2 cup finely chopped red onion; 1/2 cup sweet pickle relish; 1/2 tsp salt and 1/2 tsp pepper (to taste, adjust as needed); 1/2 cup mayonnaise (as preferred salad dressing), plus extra as needed; cooking spray (for baking sheet); 1 tsp garlic powder; 1 tsp onion powder; toasted croissants (for serving); lettuce (for serving); tomato slices (for serving); apple slices (for serving); grapes (for serving)

Indulge in this incredibly creamy and delicious baked chicken salad recipe! Tender, perfectly baked chicken is tossed with crisp celery, onion, and tangy pickle relish, then coated in a dreamy salad dressing. Served on a warm, buttery croissant with fresh lettuce and tomato (or your favorite toppings!), this makes the perfect light yet satisfying lunch or elegant appetizer. Get ready for a flavor explosion!

Prep Time 60 mins

Cook Time 320 mins

Calories 126 kcal

Protein 45g

Rating 2.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Salad

1.5 lbs boneless, skinless chicken breasts
Garlic Salt
Onion Salt
2 cups diced celery
1/2 cup finely chopped red onion
1/2 cup sweet pickle relish
1/2 tsp salt and 1/2 tsp pepper (to taste, adjust as needed)
1/2 cup mayonnaise (as preferred salad dressing), plus extra as needed
cooking spray (for baking sheet)
1 tsp garlic powder
1 tsp onion powder
toasted croissants (for serving)
lettuce (for serving)
tomato slices (for serving)
apple slices (for serving)
grapes (for serving)

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How to Make Baked Chicken Salad

Preheat oven to 350°F (175°C).
Rinse 1.5 lbs boneless, skinless chicken breasts under cold water and pat dry.
Place chicken breasts on a baking sheet sprayed with cooking spray.
Sprinkle with 1 tsp garlic powder and 1 tsp onion powder.
Bake for 20-25 minutes, or until chicken is cooked through and no longer pink inside. Watch carefully to prevent drying out.
Remove chicken from oven and let cool completely.
Dice the cooled chicken into small, bite-sized pieces.
In a large bowl, combine the diced chicken with 2 cups diced celery, 1/2 cup finely chopped red onion, and 1/2 cup sweet pickle relish.
Add 1/2 cup mayonnaise (or your preferred salad dressing). Mix well to coat the chicken.
Season with salt and pepper to taste. Start with 1/2 tsp of each and adjust as needed.
Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. The chicken will absorb more dressing during this time.
Before serving, add extra mayonnaise if needed for desired consistency.
Serve on toasted croissants with lettuce and tomato slices, or on a bed of lettuce with apple slices or grapes.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Lunch Salads Poultry American Oven Refrigerator Kid Friendly Low Fat Picnic Chicken Dietary Low Sodium Low Saturated Fat Low Calorie High Protein Low Carb High In Something Low In Something Meat To Go Equipment