Something about summertime makes me a bit, how do you say, laaaaaaaazy in the kitchen. When the leaves begin to turn and temperatures drop in the fall, I'm a power house. But triple digit temps mean that I'm not really bringing it in the cooking department. Eh, such is life.

Enter another delicious and not at all intensive recipe perfect for lazy summer people like me. It's based on the world's best chicken salad in the world, which is obviously from Potbelly.

If you're feeling extra lazy, you can buy a rotisserie chicken and just cut it up. No judgement here. But just in case, I'll tell you how I cook my chicken.

THE GOODS: for the chicken

1 lb chicken breasts (about 2-3)
drizzle of olive oil
salt & pepper
a few shakes of:

poultry seasoning
onion powder
garlic powder
dried tarragon
dried chives

THE GOODS: for the chicken salad

1 lb cooked chicken, cubed or shredded
3 whalloping tablespoons light mayo (about 2/3 cup for you persnickety people)
1 celery stalk, diced
3/4 tsp celery salt
Freshly ground black pepper

BAKE THE CHICKEN: Place each chicken breast in a foil packet. You can change up the seasonings to suit your fancy / what you have in the pantry, but this blend is pretty great for chicken salad. Sorry my measurements aren't precise. It's probably about 1/4 tsp of everything on each breast.

Pop them in the oven on a cookie sheet at 375° for 35 minutes until the internal temperature reaches 160°. I always check with a meat thermometer, because ain't nobody got time for food poisoning.

Open the packets and let them cool slightly for a couple of minutes. Dice or shred the chicken; dealer's choice.

ASSEMBLE THE SALAD: Plop all of the ingredients in a bowl and stir around with a spatula. If it's a bit dry, just add a little more mayo. Chill in the refrigerator for at least 2 hours. Your patience will be rewarded.

DEVOUR THE SALAD: I like to serve mine on a nice crusty Kaiser roll with lettuce and hot peppers alongside some salt and vinegar chips. My mouth literally filled with saliva just typing this sentence. I'm really glad I have some more of this in the fridge. Oh yeah, it serves 4.

YOU MIGHT ALSO ENJOY: