Roasted Chicken Salad

Day four of our 12 Days of Oscar feature brings us to the last of films that were nominated in previous years but did not win.  The 2011 film My Week with Marilyn was nominated for two Oscars last year.  Michelle Williams was nominated for Best Actress in a Leading Role for her portrayal of Marilyn Monroe but lost to Meryl Streep for her portrayal of Margaret Thatcher in The Iron Lady.  Kenneth Branagh was nominated for Best Actor in a Supporting Role for his portrayal of Sir Laurence Olivier, but lost to Christopher Plummer for his role in Beginners.  My Week with Marilyn is based on two books by Colin Clark, and focuses on the week that Clark (Eddie Redmayne) escorted Monroe around London during filming of the 1957 movie The Prince and the Showgirl.  

In his book Clark describes an evening where Marilyn kept him waiting for an hour then offered him some chicken salad.  Clark also writes that during the filming of a dinner scene in The Prince and the Showgirl,  Monroe was given her choice of foods to eat for the scene, which took numerous takes.  She chose caviar and chicken salad and would actually eat the food instead of just pretending.  Between this and the hot lighting, new chicken salad had to be made for each take.  It is also said that when Monroe wasn’t living on champagne, she was living on chicken salad.

I don’t know how true that last statement is, but there’s something interesting about the complexity of Monroe next to the simplicity of chicken salad.  Chicken salad, in my opinion, is best when it’s simple.  It only needs a little mayonnaise, there’s nothing appealing about chicken drowning in mayonnaise.  Roasting the chicken breast brings out a lot of flavor and that’s the most difficult step in making this great chicken salad.  I don’t add grapes, or nuts, or apples to my chicken salad.  I prefer it with just chicken, seasoning, and fresh herbs.   As far as serving options go, this was great on my homemade sandwich bread and would also be wonderful on top of salad greens.

roasted chicken salad

Roasted Chicken Salad


  • 8 oz. boneless, skinless chicken breast
  • 1 tsp. olive oil
  • salt and pepper
  • 2 generous Tbsp. mayonnaise (or more to taste)
  • 1 tsp. fresh tarragon, minced
  • 1/2 tsp. dried oregano
  • 1 celery stalk, finely diced
  • 1 Tbsp. finely diced red onion


Heat the oven to 400 degrees and line a baking sheet with aluminum foil.

Brush the olive oil onto the top and bottom of the chicken breast and sprinkle with salt and pepper.

Roast the chicken for 25-30 minutes until cooked through.

In a medium bowl, combine the mayonnaise, tarragon, oregano, celery and red onion.

Using two forks, shred the chicken and add it to the mayonnaise mixture.

Stir to combine thoroughly, and add more salt and pepper if needed.

Serve chilled or at room temperature.

Makes two generous servings.

Source: Diana Dishes original


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