French Pantry Chicken Salad

1. Preheat oven to 350°F.
2. Place the Medium Bonmat on the Medium Perforated Baking Sheet.
3. Spread almonds in a single layer and toast for 5–7 minutes until lightly golden and fragrant. Watch closely to avoid burning.
4. Place the Rectangular Mold on the same Perforated Baking Sheet.
5. Add chicken breasts to the mold and drizzle with Sweet Basil Oil.
6. Sprinkle with Herbs de Provence and press gently to moisten the herbs.
7. Season with Lavender bon Salt and Timut Pepper.
8. Roast for 25 minutes or until fully cooked.
9. Let chicken cool completely before proceeding.
10. Once cooled, shred chicken in batches using the Eco-Chop. Transfer to a large mixing bowl.
11. Chop celery and onion using the Mini Chopper or Eco-Chop and add to the bowl.
12. Add dried cherries and toasted almonds.
13. In the Eco-Chop, combine all dressing ingredients and blend until smooth.
14. Pour dressing over the chicken mixture and toss to combine.
15. Serve on a bed of lettuce, a buttery croissant, or crostini.

Tips for Success

• Make Ahead: Roast and shred the chicken a day in advance. Store separately from the dressing to keep the texture fresh.
• Double the Dressing: This dressing also works beautifully as a dip for veggies or a sandwich spread. Store extra in the fridge for up to 5 days.
• Eco-Chop Efficiency: Use short pulls for a chunkier texture or longer pulls for a finer shred.
• Ingredient Swaps:
  • Dried cherries can be swapped with cranberries, apricots, or golden raisins.
  • Try pecans or walnuts instead of almonds.
  • Add chopped apple or fennel for a fresh twist.

Serving Suggestions

1. Croissant Sandwiches – Serve inside a buttery croissant with arugula for a gourmet lunch.
2. Lettuce Cups – Spoon into butter lettuce or romaine leaves for a light, low-carb option.
3. Crostini or Tartines – Spread on toasted baguette slices and garnish with microgreens or a drizzle of Sweet Basil Oil.
4. Picnic-Ready Jars – Layer in mason jars with greens on the bottom and salad on top for portable meals.
5. Stuffed Avocados or Tomatoes – Scoop out and fill with chicken salad for a fresh, summery presentation.
6. Mini Muffin Tray Bites – Use the FORTEEZ Mini Muffin Tray to portion into bite-sized servings for tastings or Tapas-style events.

bon TIP: Add halved grapes for a burst of juicy flavor.

Light & Fresh Sides

1. Herbed Green Salad

A simple salad of mixed greens tossed with FRENCH PANTRY Sweet Basil Oil, a splash of lemon juice, and a pinch of Sel Gris. Add shaved fennel or cucumber for extra crunch.

2. Chilled Asparagus with Citrus Aioli

Blanch asparagus and serve chilled with a drizzle of FRENCH PANTRY Citrus Coriander Aioli or as a dipping sauce on the side.

3. Seasonal Fruit Platter

Offer a colorful mix of grapes, melon, berries, and citrus. Add a sprinkle of Lavender bon Salt for a gourmet touch.

Bread & Grains

4. Mini Croissants or Baguette Slices

Perfect for scooping or sandwiching the chicken salad. Lightly toast and brush with Sweet Basil Oil for extra flavor.

5. Lemon-Herb Quinoa

Serve a small scoop of quinoa tossed with lemon zest, chopped parsley, and a drizzle of EVOO. It’s light, bright, and balances the richness of the aioli.

Entertaining-Style Sides

6. Savory Palmiers or Puff Pastry Twists

Use Herbs de Provence Mustard and puff pastry to create elegant, flaky bites that pair beautifully with the salad.

7. Tapenade Trio

Offer a trio of French Pantry tapenades (like Olive, Tomato, and Artichoke) with crostini or crackers for a Provençal-style appetizer board.

8. Roasted Veggie Medley

Roast zucchini, bell peppers, and cherry tomatoes on the bonMat with Herbs de Provence and Sweet Basil Oil. Serve warm or at room temperature.