Confetti Chicken Salad

• 3 Chicken breast w/skin
• olive oil
• 1 Tbls. chopped fresh (or dried) rosemary
• 1 Tbls. chopped fresh (or dried) basil
• 2 garlic cloves, chopped
• 2 tsp. Kosher salt
• 2 tsp. Fresh cracked pepper
• 3 green onions, chopped
• 2 TBLS red onion, minced
• 1 small red bell pepper (roasted, pealed & chopped)
• 1 - 2 Stalks celery (depending upon preference)
• Helmans mayonaise (I have never measured how much I use. It really depends upon your preference of the consistency of the salad)
• 1/3 cup roasted pecans, chopped

1. Preheat oven to 400. Place garlic and salt in a mortar & pestal and mush until pasty. Add rosemary and basil and mush into garlic mixture. Add olive oil to herb mixture and mix. Rub each chicken breast with herb mixture being sure to get under the skin. Roast chicken in 400 degree oven for 15 minutes then turn down to 350 for 45 minutes. Cool chicken to room temp. & then refrigerate until cold (overnight if possible). After chicken has cooled, set out and bring back to room temperature.
2. De-bone and chop chicken into bite-size pieces. Add vegetables and mix well. Add mayo, a Tbls. at a time, until salad reaches consistency you like it.
3. Sprinkle with chopped pecans.

chicken, olive oil, fresh, fresh, garlic, kosher salt, fresh cracked pepper, green onions, red onion, red bell pepper, stalks celery, mayonaise, pecans

Taken from www.epicurious.com/recipes/member/views/confetti-chicken-salad-1206134 (may not work)