Classic Creamy Chicken Salad

1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, aluminum foil–lined rimmed baking sheet. Brush with oil and sprinkle generously with salt. Roast until chicken registers 160 degrees, 35 to 40 minutes. Let cool to room temperature, remove skin and bones, and shred meat into bite-size pieces (about 5 cups).
2. Using the lesser amounts of mayonnaise and lemon juice, mix all salad ingredients (including chicken) together in large bowl. Adjust flavor and consistency with additional mayonnaise and lemon juice and salt and pepper to taste. Serve. (Chicken salad can be refrigerated overnight.)

In addition to the parsley, you can flavor the salad with 2 tablespoons of minced fresh tarragon or basil. Use the higher amount of mayonnaise for a creamier chicken salad and likewise, use the higher amount of lemon juice for a tangier flavor.

CURRIED CHICKEN SALAD WITH RAISINS AND HONEY
Add 6 tablespoons golden raisins, 1 tablespoon honey, and 2 teaspoons curry powder. Substitute cilantro for parsley.

WALDORF CHICKEN SALAD
Add 1 large crisp apple, cored and cut into medium dice, and 6 tablespoons chopped toasted walnuts.

CHICKEN SALAD WITH HOISIN DRESSING
Try serving this Asian-style salad on a bed of baby spinach leaves with sliced cucumber and radishes or rolled in a flour tortilla with shredded iceberg lettuce or watercress.
Omit mayonnaise and lemon juice. In small bowl, whisk together 1⁄3 cup rice vinegar, 3 tablespoons hoisin sauce, 1-1⁄2 tablespoons soy sauce, and 1 tablespoon minced or grated fresh ginger. Whisk in 3 tablespoons vegetable oil and 1 tablespoon toasted sesame oil until combined. Substitute cilantro for parsley.