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Stella's Chicken Salad
Baked Chicken Breasts
- 2 boneless skinless chicken breasts, pounded to even thickness
- 1/2 Tbsp melted butter or olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoke paprika
Chicken Salad
- 2 cups cooked chicken chopped
- ½ cup mayonnaise
- 2-3 stalks celery chopped
- 1/4 red onion diced
- 1 green onion sliced
- 1 teaspoon dijon mustard
- ½ teaspoon seasoned salt
- 2 tsp hot sauce
- Napa cabbage leaves for serving
Baked Chicken Breasts
- Brine the chicken. Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
- Heat the oven. Preheat oven to 420°F.
- Season the chicken. Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake for 20 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
- Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Chicken Salad
- Combine all ingredients in a small bowl and mix well, and scoop into the cabbage leaves and serve!
Edit Recipe (last edited by slouken)