Chicken Salad

Chicken Salad

Ingredients

4 split chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
½ cup mayonnaise
1 ½ T. chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green or purple grapes
1 cup chopped, toasted pecans

 Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan 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 the meat from the bones and discard the skin and bones.  (I save them to make chicken stock)  Cut the chicken into a ¾ inch dice.  Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, pecans, 1 ½ to 2 tsp. salt and 1 tsp. pepper and toss well.

Original Recipe courtesy of Ina Garten.  I added toasted pecans, and we prefer purple grapes.

Advertisements

One thought on “Chicken Salad

  1. Pingback: Weekly Meals/Recipes for March 17-21 | one surrendered mommy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s