5 boneless, skinless chicken breasts
Olive oil
Salt and Pepper
½ cup mayonnaise
¼ cup sour cream (or omit and make it ¾ cup mayo)
2 stalks celery, diced small
½ red or green bell pepper, diced small
1 small carrot, diced small
1 cup seedless grapes, cut in half
¼ cup chopped pecans (or walnuts)
1 Tablespoon chopped parsley
¼ teaspoon paprika
- Cook Chicken: Preheat oven to 400. Place chicken breasts on a sheet pan, coat both sides with olive oil, salt and pepper. Roast until chicken is cooked through but not dried out (165 degrees), about 20-25 minutes.
- Cool breasts. The chicken can be cooked a day ahead and refrigerated.
- Cut cooled/chilled chicken into ¾ inch dice, or shred.
- Place chicken in a large bowl and add all other ingredients. Mix Well.
- Refrigerate mixed salad for at least 1 hour (up to 24 hours) before serving to allow the flavors to combine.
- Serve on rolls or bread with salad greens and thin cucumber slices.
