Photo: Roasted Chicken Salad Recipe
Ingredients
- 7 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 2 pinches cayenne pepper
- 1 tablespoon lavender
- 1 lemon, juiced
- 3 cloves garlic, minced
- 2/3 cup sliced roasted almonds
- 1 large onion, chopped
- 1/2 bunch celery, chopped
- Dressing, recipe follows
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chives
- 2 tablespoons chopped tarragon leaves
Directions
Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).
Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.
Dressing:
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper
Mix all ingredients together.
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By taberle_7741366
Pekin, IL
on July 28, 2010
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While this chicken salad takes some time to prepare it is worth it. It's has a wonderful flavor and my co-workers were surprised by some of the ingredients.
By cp9079_11507551
Detroit, MI
on September 30, 2009
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iI tried thsi recipe on August 19th for my sister's birthday celebration. It was delicious! From what I was told all her co-workers enjoyed the salad!! I thought it had a lot of good flavors.
Thank you for providing such a scrumptious recipe for all to enjoy!!
C.P.
D-town
By cs_1701
Houston, TX
on January 31, 2009
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I've never cooked with lavender before, so I was a bit worried that this might taste odd. It was quite good. I halved the recipe but kept the amount of spices the same. The tarragon and lavender make a wonderful combination. The dressing adds a nice sweetness and of course the necessary moistness. Next time I'll use a little less celery and perhaps a sweet onion instead of a regular onion. I found the onion to be somewhat overwhelming, and I think with the chives, a sweet onion would be sufficient in this recipe.
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