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

• 3 12 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
• salt
• dried tarragon
• powdered thyme
• 12 cup minced candied ginger
• 12 cup craisins (dried cranberries)
• 12 cup apple juice
• 1 cup pecan halves, toasted, then chopped
• 1 teaspoon celery seed
• 14 cup chopped celery (optional)
• 14-12 teaspoon onion powder
• 14 cup chopped green onion (optional)
• 34-1 cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

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.
7. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
8. Pour fruit mixture over chopped chicken.
9. Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
10. Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
11. Mix well.
12. Chill overnight.
13. Serves 10-12.

chicken, salt, tarragon, powdered thyme, candied ginger, craisins, apple juice, pecan halves, celery, celery, onion powder, green onion, mayonnaise

Taken from www.food.com/recipe/tarragon-thyme-chicken-salad-w-c-ginger-pecans-craisins-335752 (may not work)