Roasted Chicken Salad

Maximize the flavor of a succulent whole chicken with the aid of cooking the croutons within the equal tray and using the juices for a dressing

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

Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in the 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. It can be served by itself or on a sandwich.
Mix all ingredients together.
Cook’s Note
It is a good idea to check the chicken temperature with a meat thermometer. It should be at least 165 degrees F.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.