I am obsessed with chicken salad, always have been and I am also recently obsessed with Tarragon - I think because when you sprinkle on any kind of food, it reminds me of steak Oscar. Anyway, this is a recipe from Ina Garten, of Barefoot Contessa. She used to make this and sell it at her store. I will say I altered it a little bit by doing the following: I cooked 4 good size chicken tenders in a crockpot on low for like 8 hours (just a little broth in the bottom, salt, pepper, some dried tarragon). I also didn't have any pecans or walnuts, so I used sliced almonds and they were a fine substitute. I used reduced fat mayo and reduced fat sour cream and I used dried, not fresh tarragon. Also, her recipe calls for two tsps of Kosher salt and apparently if you don't use Kosher salt and use regular or sea salt - it is too salty, according to the reviews. I put a little over 1 tsp and I will still cut back on the salt next time, but if you pay attention to this one detail - this is excellent. I will probably make it again this weekend :)
Ingredients
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
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
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
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.
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.
2007, Ina Garten, All Rights Reserved
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