Chicken Salad Contessa
Great as a salad or sandwich.
2 large split bone-in, skin-on or 2 boneless skinless
olive oil, extra-virgin
red or green cut in half
sour cream, non-fat
or broccoli sprouts for serving
Preheat oven to 350℉ (180℃).
Place the chicken breasts, skin side up, on a baking sheet and rub them with a little olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes (25 min. if using boneless skinless breasts), 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 ¾ inch dice.
Meanwhile, place the walnuts or pecans on a separate sheet pan and toast in the oven for 7 to 8 minutes, until golden. Set aside to cool; roughly chop.
For the dressing, mix together the mayonnaise, sour cream and chopped tarragon leaves; season to taste, if necessary.
Place the diced chicken in a bowl, add the nuts and grape halves. Pour the dressing over the chicken and toss well. Sprinkle with additional chopped tarragon leaves, if desired.
May be served on a bed of lettuce leaves or rinsed and dried broccoli sprouts, or as a sandwich, preferably on a croissant.