Recipe courtesy of Kardea Brown
Roasted Grape Chicken Salad with Tarragon and Pecans
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- Level: Easy
- Total: 1 hr 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 969
- Total Fat
- 71 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 55 g
- Cholesterol
- 192 mg
- Sodium
- 1022 mg
This is a delicious and fresh take on a chicken salad. Roasting the grapes adds an extra burst of concentrated sweetness, and combined with the subtle licorice flavor from fresh tarragon, it’s a perfect pairing. Toasted pecans add the perfect nutty crunch to round out this chicken salad, making it great for company, or to keep in the fridge all week long. It only gets better!
- Level: Easy
- Total: 1 hr 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 969
- Total Fat
- 71 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 55 g
- Cholesterol
- 192 mg
- Sodium
- 1022 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- On a sheet tray, place the chicken and drizzle with the olive oil, then sprinkle with the salt and pepper. Massage the seasoning into the chicken so that everything is evenly distributed. Roast the chicken for 7 minutes, then flip and add the grapes to the same sheet tray. Toss the grapes in the residual olive oil and seasonings and continue to roast until the chicken is cooked through and slightly golden brown and the grapes have started to blister and slightly burst, an additional 17 minutes. Set aside to cool.
- Meanwhile, to a large bowl, add the mayonnaise, sour cream, mustard, celery, pecans, tarragon, garlic and shallots. Toss together until everything is incorporated. Shred the chicken with two forks to the desired thickness. Add the chicken and the grapes to the dressing and gently toss. If some of the grapes are on the larger side, use the back of a wooden spoon to gently press them against the side of the bowl while tossing to slightly break down. Taste and season as needed. Cover and refrigerate for at least an hour or up to overnight to allow the flavors to meld and come together.
- Serve on top of toasted sourdough bread with Little Gem lettuce.
