Name: Roasted Chicken Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 10 to 15 servings
Ingredients: 7 1/2 pounds boneless, skinless chicken breasts; Salt and pepper; 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; 1 cup mayonnaise; 3/4 cup sour cream; 1/4 cup extra-virgin olive oil; 2 tablespoons honey; Salt and pepper

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.
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.