Chicken Salad Contessa

Yield:
2 servings
Level:
Easy
Ingredients
  • 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pecan halves
  • 1/2 cup walnuts halves
  • 1/2 cup good mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh tarragon leaves, divided
  • 1 cup green grapes, cut in 1/2
  • Lettuce leaves, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

  • When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.


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    Not what you're looking for? Try:

    Basic Chicken Salad

    Recipe courtesy of Ree Drummond