Name: Simple Chicken Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 to 8 servings
Ingredients: 2 large (2 1/4 to 2 1/2 pounds) boneless chicken breasts; 1/2 cup extra-virgin olive oil; 2 teaspoons Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 chicken bouillon cube; 3 to 4 stalks celery (approximately 2 cups), small dice; 1 cup mayonnaise; 4 teaspoons lemon juice

Directions

Prepare the chicken breasts by removing excess fat and butterflying. Combine the olive oil, Italian seasoning, salt, pepper and crushed bouillon cube in a mixing bowl. Add the chicken breasts and cover with the previous mixture. Refrigerate for 30 minutes or up to 2 hours.
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and cover with foil. Bake the chicken until it reaches a minimum internal temperature of 165 degrees F, 15 to 20 minutes.
Remove the chicken from the oven and allow it to cool in the refrigerator. Chop into cubed pieces.
In a mixing bowl, combine the chicken, celery, mayonnaise and lemon juice. Mix together thoroughly. Dust with additional salt and pepper to taste.