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.