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Chicken Salad Contessa

 
Chicken Salad Contessa
134

Great as a salad or sandwich.

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

70

min

 

Ingredients

1 ½ pounds chicken breasts
2 large split bone-in, skin-on or 2 boneless skinless
olive oil, extra-virgin
*
kosher salt
to taste
*
black pepper
to taste
*
½ cup walnuts
or pecans
1 cup grapes, seedless
red or green cut in half
cup mayonnaise, light
*
2 tablespoons sour cream, non-fat
1 ½ tablespoons tarragon leaves
chopped fresh
lettuce leaves
or broccoli sprouts for serving
*

Directions

  1. Preheat oven to 350℉ (180℃).

  2. 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.

  3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a ¾ inch dice.

  4. 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.

  5. For the dressing, mix together the mayonnaise, sour cream and chopped tarragon leaves; season to taste, if necessary.

  6. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 40636% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 131mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 115g
Vitamin A 3% Vitamin C 3%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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