CHICKEN SALAD RECIPE WITH NUTS RECIPES

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CHICKEN SALAD CONTESSA RECIPE | INA GARTEN | FOOD NETWORK



Chicken Salad Contessa Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a baking sheet 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 meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

CHICKEN SALAD RECIPES - BBC GOOD FOOD



Chicken salad recipes - BBC Good Food image

Serve up a bright plate of goodness with our fuss-free chicken salad recipes, including chicken caesar, satay chicken and warm chicken salads.

Provided by Good Food team

Number Of Ingredients 1

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