Cooking Instructions

Serves: 4

• Preheat oven to 400 degrees.
• In a small bowl, mix the spices with 1 tsp salt and 1/2 tsp pepper.
• Rinse the chicken and pat dry. Add a teaspoon or two of oil all over the chicken and begin to loosen the skin by gently pushing your fingers underneath it. Rub the seasoning all over both breasts and underneath the skin. Transfer to the oven and roast 20-25 minutes, until golden-brown and the skin is slightly crispy. Remove and set aside to cool slightly.
• While the chicken is roasting, chop the celery and onion in a small dice and transfer to a medium-sized bowl. Finely chop half the jalapeño and add to bowl (you can add the entire pepper but taste the salad first with just half ).
• Stir in the mayo, mustard, and 2 teaspoons lemon juice.
• Shred the chicken meat off the bones. You can remove the entire breast from the bone or use your fingers to pull off small pieces of the meat. Chop into small cubes. Add to the bowl and gently mix to combine with the rest of the ingredients.
• Roughly chop the Thai basil and give the chicken salad one more stir to combine. Give it a taste and add more lemon juice if needed, extra jalapeños, more basil, mayo, salt, pepper.
• Serve with slightly toasted bread or baguette or atop your favorite spring greens. Store leftovers in the fridge for up to 4 days.