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Ingredients

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.

Reviews & Comments 3

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    " It was excellent "
    invisiblechef ate it and 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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  • krumkake 6 years ago
    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!
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    " It was excellent "
    chefmeow ate it and said...
    Yummo. Sounds fantastic. Can't wait to try this delight. Thanks for sharing.
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