Recipe

Contessa Chicken Salad Recipe

Add Step-by-Step Photos	Girlieerin / All my dishes 1 year, 9 months ago 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 implor... More Prep:15m Cook:30m Servings:6	Girlieerin
	chicken grapes nuts sandwich

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Ingredients

Contessa Chicken Salad (Originally published by Ina Garten)

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!)

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 (Note: I used light mayo)

1/2 cup sour cream (Note: I used light sour cream)

1 tablespoon chopped fresh tarragon leaves, divided

1 cup green grapes, cut in 1/2

Lettuce leaves, for serving (Note: I gave in to temptation and bought some really good bakery made white bread. Mmm…white bread.)

Directions

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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Comments

chefmeow 1 year, 9 months ago said:
Yummo. Sounds fantastic. Can't wait to try this delight. Thanks for sharing.

krumkake 1 year, 9 months ago said:
I can't imagine not liking anything Ina Garten makes - I love her recipes and cooking style. This sounds like another one of her recipes I will have to try...thanks for sharing it!

invisiblechef 1 year, 9 months ago said:
Ina Garten ( The Barefoot Contessa), is my absolute favorite chef to watch, great post. This sounds a bit like a wrap that make.

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