Categories: Salad
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.