Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins

A throw together salad when I didn't know what to do with 3 cooked bone-in tarragon, thyme chicken breasts -- I had no celery or green onion, so I improvised using celery seed and onion powder. Would probably taste even better with chopped celery and some green onion! :) If you dislike mayo, try it with half sour cream and half mayo -- you might like it!

• Ready In: 1 hr 40 mins
• Serves: 10
• Yields: 6 1/2-7 cups

Ingredients

• 3 1⁄2 lbs  bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
•  salt
•  dried tarragon
•  powdered thyme
• 1⁄2 cup  minced candied ginger
• 1⁄2 cup craisins (dried cranberries)
• 1⁄2 cup  apple juice
• 1  cup pecan halves, toasted, then chopped
• 1  teaspoon celery seed
• 1⁄4 cup  chopped celery (optional)
• 1⁄4-1⁄2 teaspoon onion powder
• 1⁄4 cup  chopped green onion (optional)
• 3⁄4-1  cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

Directions

1. Roasting the chicken breasts:
2. In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
3. Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
4. Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
5. Salad:
6. In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
7. Pour fruit mixture over chopped chicken.
8. Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
9. Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
10. Mix well.
11. Chill overnight.
12. Serves 10-12.