Roasted Chicken Salad

This is a good dish for serving in the springtime - partly because it contains lavender, which is a wonderful spring herb. Serve it with a fresh fruit salad and good bread.

Ingredients:

7 1/2 pounds boneless, skinless chicken breasts
Sea salt & freshly ground black pepper
2 pinches cayenne pepper
1 tablespoon dried, crumbled 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, chopped

Preparation:

Preheat the oven to 400 degrees F.
Clean and rinse the chicken, then sprinkle with salt, pepper, cayenne, lavender, lemon, and garlic. Bake in a preheated over until golden brown, for about 20 minutes.
Let the chicken cool, then pull it into small strips with your fingers.
Add the roasted almonds, onions, celery, dressing, and herbs. Mix thoroughly with the dressing.
This 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
sea salt & freshly ground black pepper

Mix all ingredients thoroughly.

Directions:
This is a good dish for serving in the springtime - partly because
it contains lavender, which is a wonderful spring herb. Serve it
with a fresh fruit salad and good bread.

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Roasted Chicken Salad

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