Chicken Salad for Celery Enthusiasts

Ingredients

Scaled for your household (6 portions) · original serves 6

• Chicken breast2 lb
• Olive oilto taste
• Kosher Saltto taste
• Freshly Ground Black Pepperto taste
• Celery3 cup
  diced small (about 1 1/2 cups)
• Scallions All Parts3
  all parts, minced
• Smooth Dijon Mustard Plus More1 tbsp
  plus more to taste
• Mayonnaise Plus More3 tbsp
  plus more to taste

Method

1. 1

   Heat oven to 350°F (176°C). Coat chicken breasts lightly in olive oil; then season generously on both sides with salt and freshly ground black pepper. Place in a baking pan (ideally one that can collect juices) and roast for 40 to 45 minutes (use less time for smaller pieces), until the internal temperature reaches 150°F–155°F (65°C–68°C). Let cool to room temperature.

2. 2

   Remove meat from chicken breasts; then cut into 3/4-inch (2-cm) pieces. Place in a roomy bowl and season with salt and freshly ground black pepper. I pour any juices/drippings from the baking pan back over the chicken here too. stir in celery and scallions and mix to mix together. Dollop the Dijon mustard into the bowl and mix so that it’s distributed over the chicken and vegetables. stir in the mayo and mix to mix together. Season with additional salt, if needed, and more grinds of black pepper. stir in more Dijon or mayo to taste.