Chicken Salad Contessa
2015-05-19 15:32:34
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Ingredients
- 2 (1 whole) split chicken breasts (Kay used a package of 4)
- olive oil
- kosher salt and freshly ground pepper
- 1/2 C pecan halves
- 1/2 C walnut halves
- 1/2 C mayonaise
- 1/2 C sour cream
- 1 T chopped fresh tarragon leaves, divided (Kay used basil)
- 1 C green grapes cut in half
- lettuce leaves for serving (optional)
Instructions
- Preheat oven to 350 degrees
- Place chicken breasts skin side up on a backing sheet and rub them with olive oil. Sprinkle generously with salt & pepper. Roast for 35 to 40 min. 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. Dice into 3/4 inch pieces.
- Meanwhile, place the pecan and walnuts on a separate sheet pan and roast in oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonaise and sour cream, 2 tsp salt and 1/2 tsp pepper. Fold in half of the tarragon leaves.
- Place diced chicken in bowl, add nuts and grapes. Pour dressing over chicken and toss well. Sprinkle remaining tarragon on top.
- Can serv on a bed of lettuce or as a bowl of salad.
- When serving for a larger group, increase the ingredients accordingly. Whenever I've served this I've always gotten a lot of compliments. How can you go wrong with the Contessa???!!
Adapted from Kay
Adapted from Kay
Hay River Readers https://www.hayriverreaders.net/
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