Roasted Chicken Salad

Roasted Chicken Salad
The mysterious flavor is lavender, which will bring a taste of Spring no matter what the season. Makes a delicious salad and an original sandwich spread.

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


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.


This can be served by itself or on a sandwich.



1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra virgin olive oil
2 tablespoons lavender honey
sea salt and freshly ground pepper

Mix all ingredients thoroughly.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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