Herbed Chicken Salad

1 1/4 Pounds boneless skinless chicken breast

1 Teaspoon salt

3 Tablespoons extra virgin olive oil

1 Tablespoon minced rosemary

1 Tablespoon minced parsley

1 Tablespoon minced basil

1 Tablespoon minced oregano

(If you can’t find fresh herbs, use 1-1 1/2 tablespoon of dried Italian seasonings.)

3 or 4 Tablespoons of mayonnaise

1 Teaspoon salt

1 Celery stalk

1 Red onion (sweet, white or yellow are fine, too)

1 Crown broccoli

Toasted bread slices

Preheat oven at 325 degrees with the rack in the center position.

Spray a baking pan with non-stick spray. Rinse and pat dry the chicken and place it in the pan. Place chicken in oven for 35-45 minutes until cooked through.

Rinse herbs, remove stems and finely mince. Stir herbs, salt and olive oil together in a small bowl, then spoon onto chicken.

Once the chicken is baked through, prepare the chicken salad mix. Rinse the celery and broccoli crown. Cut the celery lengthwise a couple of times then mince it and place the pieces in a mixing bowl. Cut the broccoli into tiny florets until you have 1/4 cup and place in bowl. Mince the red onion until you have 1/4 cup and place in bowl.

Cut the baked chicken into small cubes and place in bowl.

Stir in teaspoon of salt and mayonnaise. Spoon onto toasted bread and enjoy your sandwich! Also tastes great on a salad!

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