2-4tablespoonsmayonnaisesuch as Sir Kensington’s Mayonnaise or flavored mayonnaise
paprika or parsley flakesfor garnish (optional)
Preheat the oven to 400 degrees F and line a sheet pan with aluminum foil or parchment paper.
Place the chicken breasts, skin side up, on the prepared sheet pan; rub them with olive oil. Sprinkle with salt and pepper, to taste. Roast for 35 to 40 minutes, or until done. Allow the chicken to cool.
When the chicken is cool, remove and discard the skin and bones. Shred with your fingers or chop the chicken into chunks, as desired; place the chicken into a medium mixing bowl.
Add the chopped sweet pickles and celery. Add one tablespoon of Sir Kensington's Mayonnaise at a time to the chicken and relish, stirring well between each addition**. Continue to add the mayonnaise until the chicken salad becomes the desired consistency you prefer. Once I get the roasted chicken salad to the consistency I want, I then add a little (about 1 tablespoon) pickle juice for good measure and a wee bit extra flavor and twang.
Serve with crackers or make into a sandwich with toasted bread.
* SHORT CUT - use store prepared rotisserie chicken to save time! ** I usually add about 2 to 3 tablespoons of mayonnaise to 2 cups of chicken and relish. A lot depends on how much chicken is rendered from the chicken breasts, and your personal preference.
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