| Level: | Easy |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1420 |
| Total Fat | 110 g |
| Saturated Fat | 19 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 86 g |
| Cholesterol | 305 mg |
| Sodium | 1393 mg |
Reviews
I made this yesterday and used all pecans – soooo delicious. Thanks Ina!!!!
I had leftover chicken that I roasted. Added 2 stalks of chopped celery and cut salt in half. I’m not a fan of tarragon so I used dill. Even with the changes I made, I gave it 5 stars because it is so good.
This recipe is ALWAYS my “go to” for chicken salad and I ALWAYS get rave reviews!
I used red seedless grapes for a nice bright color and poached boneless skinless breasts in low sodium chicken broth. The fresh tarragon is perfect. The dressing is creamy and rich, not as oily as using all mayo. I use it on my potato salad all the time now.
This is great chicken salad. I adjusted my regular salt to 1/2 teaspoon and it was just right.
she OVER SALTS EVERYTHING…..so unhealthy…
This was WAY too salty and we couldn’t taste the tarragon…very disappointing.
I wish I had read the reviews first. Even though my friend and I both like salt, she hated it and I was not a big fan. The recipe looked great but I don’t think I will make again.
This is awesome! I didn’t add salt, just a good sprinkle of garlic salt and the flavors came through brilliantly. Fresh tarragon made this dish. I had a store made broasted chicken and used some of that meat. I didn’t have grapes so used dried cranberries and some chopped celery. The toasted walnuts and pecans were delicious. This serves many more than 2!
Good