Contessa Chicken Salad
From girlieerin 17 years ago
- 30 minutes to make
- Serves 6
I know in food blog land we’re always making sweeping claims that this dish or that bread is “the best thing ever.” I think we’re all pretty much immune to adjectives and “foodie speak” at this point, but at any rate I’m going to implore you to try this recipe. Read more Just once. It’s really very very good and I can definitely see how they used to get away with selling it for the ridiculous amount of $20 a pound at the original Barefoot Contessa Store. See less
Ingredients
- Contessa chicken Salad (Originally published by Ina Garten) shopping list
- 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) (Note: I used boneless, skinless chicken breasts. It’s all good!) shopping list
- Good olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 1/2 cup pecan halves shopping list
- 1/2 cup walnuts halves shopping list
- 1/2 cup good mayonnaise (Note: I used light mayo) shopping list
- 1/2 cup sour cream (Note: I used light sour cream) shopping list
- 1 tablespoon chopped fresh tarragon leaves, divided shopping list
- 1 cup green grapes, cut in 1/2 shopping list
- lettuce leaves, for serving (Note: I gave in to temptation and bought some really good bakery made white bread. Mmm…white bread.) shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
Ina Garten ( The Barefoot Contessa), is my absolute favorite chef to watch, great post. This sounds a bit like a wrap that make.
invisiblechef
in loved it
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Yummo. Sounds fantastic. Can't wait to try this delight. Thanks for sharing.
chefmeow
in Garland loved it
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