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Basil Chicken Salad

1½ pounds bone-in, skin-on chicken breast
Salt & Pepper
½ -1 cup Basil Aioli (see recipe)
Sea salt to taste

Preheat the oven to 425°F.

Season chicken breast with salt and pepper. Roast in oven until cooked through, about 45 minutes. Let cool and then shred, discarding bones and skin. In a bowl, coat shredded chicken with basil aioli until it is as creamy as you like. Season with sea salt to taste.

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McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.

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