Lemon Rosemary Roasted Chicken Salad
I'll be honest, I am not one for recipes. I tend to wing it more often then not. I used to think my mom was crazy for cooking without recipes, mostly because I hated that I couldn't replicate them per her directions.."oh just enough of this or a little of that.." But at last, here I am.. Not using a recipe. :) Thanks mom! But rest assured I will keep track of what I am using and even though some measurements will not be exact I am positive you will be able to turn out something amazing!
After you have roasted the chicken (recipe below) pull off all of the juicy meat. You can make the pieces as big or as small as you would like. Some people like very chunky chicken salad and some not so much. I fall some where in the middle on the issue of chicken salad chunk size! :)
After you have finished pulling off all of the meat that you have placed in a clean bowl it is time to season it. Once again, my sidekick will make his apperence! Y'all thought I was kidding about that.. I'm not! It has salt and pepper in it.. plus a ton of other spices.. it is the perfect addition to almost any meal!
Zest your lemon.. before you cut it! No worries, if you have already cut it you can still zest it! It might just be a little more messy! Set the zest to the side. After you have zested the lemon, cut it, and squeeze the lemon quarter on to the chicken and give it a quick stir.
Add two heaping table spoons of mayo and stir again.
Take the 3 sprigs of fresh rosemary and pick the little leaves of off the stem. After you have removed the leaves chop them into fine pieces. I actually just broke them with my hands. I figure since a "sprig" of rosemary can vary greatly in size, I would help you out a little.
Once you have finished with the rosemary, add it and the lemon zest to the chicken and stir again!
Remember that the amount of the seasoning, mayo, lemon, and rosemary you use will vary depending on your personal preferences and the size of your chicken!
Enjoy!
Recipes
Lemon and Rosemary Roasted Chicken
Ingredients
1 whole chicken
2 large lemons
Olive oil
4 sprigs freast rosemary
Morton’s Nature Seasoning (my personal sidekick in the kitchen!)
Steps:
1. Preheat oven to 425
2. Cut one lemon into quarters (half and then in half again)
3. Cut one lemon in half.
4. Prep the chicken (remove anything from the cavity and rinse the chicken off)
5. Take two of the lemon quarters and squeeze on bottom of the chicken. Place to the outside of your roasting dish.
6. Sprinkle morton’s all over the bottom side then drizzle with olive oil.
7. Flip over and repeat steps 5 and 6 on the top.
8. Sprinkle morton’s on the inside of the cavity with some olive oil.
9. Squeeze the two lemon halves into the cavity and stuff inside
10. Take the 4 sprigs of rosemary and stuff inside the cavity as well
11. Bake for an hour. (this will vary depending on your chicken size)
12. Let cool just a little before you cut into it!
Lemon and Rosemary Roasted Chicken Salad
Ingredients
Chicken Chunks
Morton's
2 heaping tbsp. of mayo (light mayo can be substituted)
Zest of 1 whole (large) lemon
Juice of 1/4 (large) lemon (I would use half of a smaller one)
3 sprigs fresh rosemary
1 to 2 large lettuce leaves (for garnish)
Steps:
1. Pull apart chicken into chunks and set in bowl.
2. Season chicken with morton's
3. Zest 1 whole lemon into seperate bowl
4. Cut lemon and squeeze the juice of 1/4 (large) lemon on to chicken
5. Add 2 heaping tbsp. of maoy; stir
6. Remove rosemary leaves from stem and finely chop
7. Add rosemary and lemon zest to chicken; stir
8. Garnish with lettuce and enjoy!
-K
