Chicken Salad Contessa

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Wonderful flavor! This recipe taught me that this is the best way to cook moist,flavorful, and down right delicious chicken. Left the grapes out of recipe( picky eaters in our household. We make this recipe almost weekly.

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Very good and flavorful. I only used salt to taste since I was using a roasted breast bought from the grocery store. The sour cream and grapes give it a nice taste.

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I made this to take to my quilt club along with a raspberry pie. The Chicken Salad was superb. I did not add the salt because husband can't have too much and I didn't use the tarragon because I care for that spice. It was wonderful and I had to give the credit to Ina for it. I love watching your show because it makes me feel I can move on to the next level of cooking. I'm Italian and love to cook. P.S. The pie was killer.

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It turned out very nice. I poached boneless skinless chicken breasts, instead of roasting. Very filling.

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Very good and easy to prepare. I doubled the recipe and still used only 1 tsp salt. It was still too salty for my taste. Keep in mind the mayo and sour cream both have salt. Next time I would eliminate the salt altogether and salt to taste as someone else suggested.

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I have made this many times already it just wonderful like so many of her recipes:

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This is a wonderful chicken salad! My daughter said it is the best chicken salad she has ever had, and that's saying a lot. I did cut back on the salt as other reviewers recommended and I only used walnuts and put in red grapes because that is what I had on hand. I will definitely will be making this again and again.

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This recipe can be made quickly with delicious results. I took this to a ladies luncheon and served it with Ina's cheddar dill scones. They were both a hit! A great summer recipe.

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I once heard Sara Moulton say to always make a recipe exactly the way it's written the first time. So I did that even though I couldn't believe the amount of salt for 2 servings. It was borderline inedible. I loved the flavor and will make it again...BUT I will vastly cut back on the salt. Ina must be salt deprived!

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I usually boiled my chicken so that I could save the broth, but roasting it made the chicken so moist. It was wonderful. I made the chicken, sourcream, and mayo with the tarragon and let it set over night before adding the grapes and nuts. It gave it more flavor.