Farmhouse Chicken Salad

Simple, fresh, and one we come back to often. It’s light but still really satisfying, with a bit of crunch and brightness from the lemon. Perfect for piling onto good bread, packing up for the day, or keeping in the fridge for easy lunches.

Servings: 4
Prep Time: 15 minutes
Cook Time: 35—40 mins

Ingredients:

• 2 bone-in, skin-on Central Park Farms chicken breasts

• Olive oil, salt + pepper

• Your favourite seasoning blend

For the salad:

• 1/3–1/2 cup mayo (depending on how creamy you like yours)

• 1 tbsp Dijon mustard

• 2–3 tbsp fresh lemon juice

• 2 stalks celery, finely chopped (reserve some leaves for garnish)

• 2 tbsp red onion, finely chopped

• 1-2 tbsp fresh chives, chopped

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• Salt + pepper to taste

Instructions:

Roast the Chicken

1. Season the chicken with olive oil, salt, pepper, and your seasoning of choice. Roast at 375°F for 35–40 minutes, or until it reaches an internal temperature of 165°F.

2. Let it rest before cutting—this is key for keeping it juicy.

3. Remove the skin and bones, then cube (my preference) or shred.

Make the Chicken Salad

1. In a bowl, mix mayo, Dijon, lemon juice, onion powder, and garlic powder.

2. Fold in the chicken, celery, red onion, and chives. Season with salt and pepper.

3. Taste and adjust—more lemon for brightness, a touch more mayo if needed.

To Serve

Spoon into crusty bread, soft rolls, or serve over greens. Finish with celery leaves and extra chives.

Make Ahead

Perfect for getting ahead:

• Roast and cube the chicken

• Chop everything

• Mix the dressing

You can mix it all in advance and let it sit—it actually gets better as the flavours come together.

Shout out to Floralista Flower Studio in Fort Langley for the beautiful flowers featured in this recipe.