Chicken Salad A La Emilee

This was a dish done on a whim. I planned the dinner days prior to making it. I was watching my favorite show one nite and an ad came on showing baked chicken. So I asked my husband if he wanted baked chicken for the weekend. {Of course he said YES!}

So off to the market I went on Friday to buy some chicken breast then some other things needed like fresh parsley, carrots and celery. With the ingredients on my kitchen counter, sage, cracked black pepper and one can of chicken broth. I arranged my seasoned chicken + chopped carrots, celery, parsley in a pan; next I set my oven to 350 for 1 hour.
(COOK TIME: varies with quantity and oven)
I usually always make enough to have left overs, yet I usually don’t with chicken breast baked, since it is always dry as it sits in the fridge.

Now here is the idea…. I decided to make chicken salad out of the left overs.

All I did was basically cube the chicken straight from the fridge with my hands and tossed the pieces into my food processor.

{NOTE: if you do not have food processor, chopping with a butchers knife will suffice.}

Add the celery and carrots and chop. Then transfer to a bowl and add some of your favorite mustard {mine is Dijon} and approximately 2 TBLS. of mayo. Now because the chicken is already seasoned there is no need to add any seasonings except to taste. Next step; Enjoy!

This dish is kid approved, by Emilee herself.