Classic Chicken Salad

 This is a great recipe for chicken salad sandwiches. You can use a roasted chicken from the grocery store in place of cooking your own.

Classic Chicken Salad

Ingredients:

• cooking spray
• 2 pounds skinless, boneless chicken breast halves
• 1 tsp. kosher salt, divided
• 3/4 tsp. black pepper, divided
• 3/4 tsp. onion powder
• 1 cup mayonnaise, or more to taste
• 1/2 cup sour cream
• 1/4 cup sweet relish
• 3 stalks green onions, minced (or I prefer red onions, chopped and soaked in water for awhile)
• 2 T. fresh chopped parsley
• 1 T. dijon mustard
• 1 T. lemon juice
• 1 tsp. dillweed
• 1/2 cup finely chopped celery

Directions:

1. Preheat oven to 300 degrees. Lightly coat a baking dish with cooking sheet.
2. Season chicken evenly with 1/2 tsp salt, 1/2 tsp pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
3. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes, don't overcook. Temperature should register 165 degrees.
4. Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
5. Prepare dressing while chicken cools.  Combine 1 cup mayonnaise, sour cream, relish, onions, parsley, Dijon, lemon juice, dill and remaining salt and pepper in a large bowl; mix until well combined.
6. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3-5 times to shred chicken to desired consistency.
7. Transfer chicken to a bowl.  Add celery and pour dressing over top. Toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
8. Cover and chill for at least 2 hours before serving. Stir well before serving.