I have written about my love for split chicken breasts in the past. They are far and away the best buy of any white meat chicken. Boneless, skinless loins can be tough, dry and tasteless – plus they are expensive. You pay several dollars extra a pound to have the butcher peel off the skin and remove the small bone. With skin-on, bone-in split chicken breasts you can remove skin and bones after it’s cooked, meaning you get all that extra flavor and the juices that come only from the bone and skin. And at only $1.99 a pound, you save tons of money.
The only problem is that many grocery stores don’t carry that cut of chicken. Aldi’s does and Food Lion often has them in stock and that’s where I go when I want juicy, tender chicken breasts.
Recently, I wanted to make a batch of chicken salad. I opted for the split chicken breasts though I also like thighs in my chicken salad. This time, I decided to cook the breasts at a lower temperature so they would be extra juicy. I put two split breasts in a 300 oven and cooked them for 70 minutes, or until the meat thermometer read 165. They were bursting with juices when I pulled the meat off the bone. But is here is how I made my chicken salad. After cooking, remove the skin and pull the chicken meat off the bone, then with some kitchen shears, chop the breast meat into smaller pieces and put it in a large bowl. To the chicken, add 1 C mayo, 2 chopped hard boiled eggs, 1/3 C sour cream, ½ C chopped celery, ¼ C diced onion, 1/3 C sweet pickle relish and salt and pepper to taste. Chill in the refrigerator for an hour or two, pile high on two pieces of thick Texas toast and dig in.
Chicken Salad
2 split chicken breasts
1 C mayo
2 chopped hard boiled eggs
1/3 C sour cream
½ C chopped celery
1/3 C diced onions
13 C sweet pickle relish
S & P
