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

READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roasting the chicken breasts:
  • In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
  • Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
  • Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
  • Salad:
  • 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!
  • Pour fruit mixture over chopped chicken.
  • Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
  • Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
  • Mix well.
  • Chill overnight.
  • Serves 10-12.
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