The Best Chicken Salad Poached bone-in, skin-on chicken breast halves make for tender, juicy chicken salad that has all the right crunchy mix-ins. Recipe courtesy of Food Network Kitchen

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through.

Slice the grilled chicken and cut the corn kernels off the cobs; add both to the salad. Drizzle all the vinaigrette over the salad and toss until evenly coated. Serve immediately.

Step 1, Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, …

Cut the chicken crosswise into 1/2-inch slices and divide among the plates. Pile salad next to the chicken on the plates and drizzle with more dressing. Serve.

Salad: 3 boneless, skinless chicken breasts Salt and freshly ground black pepper. Olive oil, for drizzling 4 ears fresh corn (or use 2 if on the large side)

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Step 1, Preheat the oven to 350 degrees F. Step 2, Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes ...