Ingredients
Equipment
Method
- Heat the oven to 400°F (205°C) with a rack in the middle. Put the breasts skin-side up in a baking dish, in a single layer. Season with sea salt and freshly ground black pepper.
- Roast for about 35–40 minutes. Check the thickest part of each breast with a food thermometer, keeping the probe away from the bone. Each breast needs to reach 165°F (74°C). Continue cooking if needed; size and oven temperature affect the time.
- Let the chicken cool enough to handle, then remove the skin and bones and shred the meat. Move the shreds to a shallow container and refrigerate promptly until cool before mixing with mayonnaise. Do not wait for a large pile of chicken to become completely cold on the counter.
- While the chicken roasts and cools, finely chop the onion and celery, chop the parsley and drain the capers. Measure the finished mayonnaise, prepared alcohol-free Dijon and separate salad salt. Use a clean board and utensils for foods that will not be cooked again.
- Put the cooled chicken in a large bowl with the onion, celery, parsley, capers, mayonnaise, Dijon and measured salad salt. Fold gently until the chicken is lightly coated and the vegetables and capers are spread throughout. Look for a creamy coating without a pool of brine at the bottom.
- Serve the salad cool, or cover and refrigerate it promptly until the meal. Keep the remaining mayonnaise and Dijon covered in the refrigerator too.
Notes
Full GAPS: Use after digestive symptoms have cleared and the ingredients, including raw vegetables, are introduced and tolerated; not Intro or No-Plant GAPS. The selected avocado-oil mayonnaise contains egg and the Dijon contains mustard. No dairy or nuts are added to this salad.
Condiments: Measure completed mayonnaise and prepared alcohol-free Dijon from their separate linked recipes. Use the mayonnaise recipe's pure mustard-powder option. Do not mix its raw eggs and oil straight into this bowl or substitute dry mustard powder for the salad's prepared Dijon.
Chicken: The original four-serving batch uses two bone-in, skin-on breasts and gives about four cups of shredded chicken; breast sizes and yield vary. Cook every breast to 165°F (74°C), checking away from the bone. Remove skin and bones before shredding. Cool before mixing with mayonnaise.
Timing: The 85-minute plan includes 15 minutes of preparation, 40 minutes of cooking and a 30-minute cooling allowance. Cooling may take longer. Making mayonnaise or Dijon is separate advance work. If the chicken is already roasted and cold, only the salad preparation remains. Larger batches may need additional oven space and time.
Capers: Drain before measuring. You may omit them for taste; keep the other measurements unchanged. Keep the salad's measured salt separate from the unmeasured roasting seasoning.
Cooling and storage: Refrigerate cooked meat promptly in shallow containers. Keep the finished salad at 40°F (4°C) or below for 3–4 days, accounting for the age and remaining storage time of the chicken and condiments. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). The storage clock does not restart when you combine older components. Keep packed portions in an insulated bag with at least two cold sources. Freeze plain cooked chicken separately; finished mayonnaise salad does not freeze well.