• 1 pound skin-on/bone-in chicken breasts or thighs
• 2 teaspoons salt (to season chicken)
• 2 teaspoons freshly ground black pepper (to season chicken)
• 1 tablespoons olive oil
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 2 green onions, thinly sliced
• 1-2 celery stalks, finely chopped
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh basil, minced
• 1/2 teaspoon fresh tarragon, minced (optional, if available)
• romaine lettuce, roughly chopped
• 4 large tortillas

Preheat oven to 350 F. Prepare a baking sheet covered in parchment paper. Add the chicken and season well with salt and pepper, make sure to get under the skin and all sides. Drizzle with olive oil. Roast in the oven for 35-40 minutes for chicken breasts or 45-55 minutes for chicken thighs, until internal temperature reaches 155 F. Remove from oven, transfer to plate and allow to cool for 15 minutes. *Note: by removing at 155F, the temperature will continue to rise with carry-over cooking. Once cool enough to handle, remove the breast meat from skin and bones. Cut up into pieces about ½-3/4 inches thick. In a bowl, combine the mayonnaise, dijon mustard, green onions, celery, dill, basil and tarragon. Add the chicken. Slowly mix ingredients together; salt and pepper to taste. Place in the fridge for 2 hours before serving. If serving right away, place the bowl in the freezer for 15 minutes to allow it to chill. Spoon chicken salad mixture onto tortillas and top with romaine. Roll up. Alternative serving suggestions: use butter lettuce as cups to roll up and omit tortilla and romaine. Makes about 2 cups chicken salad. You can easily double recipe.