Chicken Salad Contessa

This is chicken salad that respects the chicken. Instead of boiling the breasts, which leaves them bland and waterlogged, you roast them with olive oil, salt, and pepper so the meat stays juicy and actually tastes of something. That single step is what separates a great chicken salad from a sad deli tub.

The dressing is light but full of personality: mayonnaise and sour cream loosened with plenty of fresh chopped tarragon, whose soft anise note is the signature here. Toasting the walnuts deepens their flavor and keeps them crunchy in the creamy mix, while halved grapes add pops of cool sweetness against the savory chicken.

Dice the chicken only once it’s fully cool, never warm, or it turns the dressing greasy. Serve it heaped on crisp lettuce for something light, or pile it onto a buttery croissant for the sandwich that earns this recipe its reputation.

Chef Tips

• Roast the chicken rather than boil it; the browning and rendered fat are where the flavor lives.
• Toast the nuts until just golden and let them cool before mixing, so they stay crisp.
• Let the chicken cool completely before dressing, or warm meat melts the mayo and turns it oily.
• Make it a few hours ahead; the tarragon and grapes get better as the flavors mingle.

Variations

• Swap the tarragon for fresh dill or chives, or add a squeeze of lemon for brightness.
• Use pecans instead of walnuts, or add diced celery or apple for extra crunch.
• Stir in a little Dijon for a sharper, tangier dressing.