Chicken Salad with Roasted Scallions



Serving size

about 1 1/2 cups
45 Minutes
60 minutes

This recipe can be multiplied or divided by 2. This recipe also requires making Roasted Garlic. This recipe keeps well, refrigerated, 3-4 days.

Chicken Salad with Roasted Scallions


1 tsp. Olive oil
8 large Green onions (aka scallions)
4 cup Water
16 ounces Boneless, skinless chicken breast
2 clove Roasted Garlic
3 Tbsp. Reduced fat mayonnaise
2 tsp.. Lemon juice
1/4 tsp. Salt
1 to taste Black pepper
2 Large stalk Celery, raw (diced)


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.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The combination of the roasted scallions with roasted garlic makes this a great dish with sweet, salty, and savory flavors all at once. Makes great sandwiches for lunch, too.

"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."

Laurie Colwin, Author