Chicken Salad with Roasted Scallions

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe also requires making Roasted Garlic

This recipe keeps well, refrigerated, 3-4 days. Note that cooking time does not include chilling time.

Place the olive oil in a large skillet.

Put the skillet in the oven and preheat to 325F.

While the oven is preheating, cut the white part of the green onion into 3/4 inch pieces.

Cut the green part of the green onion crosswise into 1/2 inch slices.

When the oven is hot, place the white part of the green onions in the skillet. Roast the onions for about 15 minutes, tossing occasionally, then add the green tops and roast for another 5 minutes.

While the onions are roasting, place the water in a large skillet over medium heat. Bring the water to a boil, then reduce the heat until the water is at a shiver.

Gently add the chicken breasts (so you don't splash yourself with hot water) and poach for about 10 - 15 minutes depending on the thickness of the chicken pieces. It's best to use an instant thermometer and remove the breasts from the water just as they reach 155°F.

After removing the chicken from the water, let the chicken rest on a cutting board for 3 - 5 minutes.

When the chicken pieces are cool enough to touch, cut them into 1/2 inch cubes. Place the chicken in a large mixing bowl with the roasted onions and chill in the refrigerator for about 30 minutes.

Mash the garlic together with the mayonnaise, lemon juice, salt, and pepper.

Add the mayonnaise mixture to the chicken, along with the celery, and fold until blended.

Chill well before serving.