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Flavorful Baked Marinated Chicken Salad

A close-up serving of creamy baked marinated chicken salad mixed with chunks of celery and red onion.
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Make the best baked chicken salad recipe by marinating chicken breasts before baking them for maximum moisture and flavor. This creamy chicken salad is perfect for a light lunch or picnic.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked, shredded, and cooled chicken
  • 1 cup celery, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 4 hours, or overnight for the best flavor.
  3. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  4. Remove the chicken from the marinade, discarding the excess liquid. Place the chicken on the prepared baking sheet.
  5. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. This method creates moist chicken salad preparation meat.
  6. Remove the chicken from the oven and let it cool completely. Once cool, shred or dice the chicken.
  7. In a large bowl, combine the cooled, cooked, shredded chicken, chopped celery, and chopped red onion.
  8. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and dried dill.
  9. Pour the dressing mixture over the chicken and vegetable mixture. Stir gently until everything is well combined.
  10. Taste the salad and add salt and pepper as needed.
  11. Chill the chicken salad for at least 30 minutes before serving for the best taste. This is a great make ahead marinated chicken option.

Notes

  • For an overnight marinated baked chicken, place the chicken in the marinade before bed. This maximizes flavor infusion.
  • If you prefer a lighter salad, substitute all the mayonnaise with Greek yogurt.
  • Serve this cold chicken salad recipe on lettuce cups or whole-grain bread for an easy baked chicken salad dinner.

Nutrition

Find it online: https://kitchenuser.net/baked-marinated-chicken-salad/