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

Ingredients

• 3 1/2 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
• salt
• dried tarragon
• dried ground 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
• 1/4-1/2 teaspoon onion powder
• 3/4-1 cup mayonnaise (depends on how much chicken!)

Directions

1. 1

   Roasting the chicken breasts:.

2. 2

   In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.

3. 3

   Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.

4. 4

   Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.

5. 5

   Salad:.

6. 6

   In a microwave bowl, mix minced candied ginger, craisins, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!

7. 7

   Pour fruit mixture over chopped chicken.

8. 8

   Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.

9. 9

   Add celery seed, onion powder, and mayonaise.

10. 10

    Mix well.

11. 11

    Chill overnight.

12. 12

    Serves 10-12.