Roasted Chicken Salad

Ingredients

• 0.7 cup roasted almonds sliced
• 2 pinches cayenne pepper 
• 0.5 bunch celery chopped
• 2 tablespoons chives 
• 3 cloves garlic minced
• 2 tablespoons honey 
• 1  juice of lemon juiced
• 1 tablespoon lavender 
• 1 cup mayonnaise 
• 0.3 cup olive oil extra-virgin
• 1 large onion chopped
• 2 tablespoons parsley leaves chopped
• 15 servings salt and pepper 
• 7.5 pounds chicken breasts boneless skinless
• 0.8 cup cup heavy whipping cream sour
• 2 tablespoons tarragon leaves chopped

Equipment

• oven
• kitchen thermometer

Directions

1. Preheat the oven to 400 degrees F.
2. Clean the chicken thoroughly.
3. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken.
4. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).
5. Let chicken cool, and then pull it into small strips.
6. Add roasted almonds, onions, celery, dressing and herbs.
7. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.
8. Mix all ingredients together.