4 split chicken breasts, bone-in, skin-on
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
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.