Recipe courtesy of Provence Breads and Cafe

Roasted Chicken Salad

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 10 to 15 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
  3. 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.


  1. Mix all ingredients together.

Cook’s Note

It is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F.

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