Chicken Salad
Ingredients
- 4 Chicken split breast halves, cooled to room temp roasted with olive oil, salt/pepper at 425℉ until 165° internally
- 4 T. mayo
- 1 ½ tsp. kosher salt
- pepper to taste
- 1 lemon juiced
- ½ red onion chopped-use more or less depending on size
- fresh parsley/dill chopped, optional
Instructions
- Remove skin from chicken. Pulse chunks of chicken in food processor just a few times until desired size.
- Move to a bowl and add everything.
- Chill and enjoy!