Description
Ina Garten’s chicken salad elevates simple ingredients into a sophisticated lunch favorite. Creamy, herb-infused, and packed with roasted chicken, this classic recipe offers you a delightful midday escape with each delectable bite.
Ingredients
Scale
Main Protein:
- 2 split (1 whole) chicken breasts, bone in, skin on (680 grams / 24 ounces)
Nuts and Produce:
- 75 grams (2.6 ounces) pecan halves
- 75 grams (2.6 ounces) walnut halves
- 150 grams (5.3 ounces) green grapes, halved
- Lettuce leaves, for serving
Dressing and Seasonings:
- 30 milliliters (1 fluid ounce) good olive oil
- 120 grams (4.2 ounces) good mayonnaise
- 120 grams (4.2 ounces) sour cream
- 15 grams (0.5 ounces) chopped fresh tarragon leaves, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit), preparing a precise cooking environment for roasting.
- Place chicken breasts with skin facing upward on a baking tray, massaging with extra virgin olive oil and seasoning thoroughly with kosher salt and freshly ground black pepper. Roast for 35-40 minutes until internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit), ensuring complete cooking.
- Simultaneously prepare nuts by spreading pecans and walnuts on a separate baking sheet, toasting for 7-8 minutes until they develop a rich, golden hue and release a fragrant aroma. Allow nuts to cool completely at room temperature.
- Craft the creamy dressing by whisking together mayonnaise, sour cream, kosher salt, and black pepper in a mixing bowl. Incorporate half of the freshly chopped tarragon leaves, blending to create a harmonious mixture.
- After chicken cools, carefully remove meat from bones, discarding skin and skeletal structure. Dice chicken into uniform 2-centimeter cubes to ensure consistent texture throughout the salad.
- In a large serving bowl, gently combine diced chicken, toasted nuts, and sweet green grapes. Pour prepared dressing over the mixture, tossing delicately to coat all ingredients evenly.
- Garnish with remaining chopped tarragon, creating a vibrant visual and aromatic finish. Serve atop crisp, fresh lettuce leaves for added texture and presentation.
Notes
- Chill for Maximum Flavor: Refrigerate the salad for at least 30 minutes before serving to allow the ingredients to meld and develop a deeper, more cohesive taste.
- Customize Your Dressing: Experiment with the mayo and sour cream ratio to suit your taste preferences. Greek yogurt works wonderfully as a lighter alternative.
- Elevate with Fresh Herbs: Chop fresh tarragon just before adding to ensure maximum flavor and aroma in every bite.
- Unlock Nut Potential: Toasting pecans and walnuts brings out their rich, nutty essence and adds a satisfying crunch to the salad.
- Handle Chicken with Care: Let the roasted chicken cool completely before shredding to maintain its texture and prevent the salad from becoming warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 318
- Sugar: 3.35g
- Sodium: 459mg
- Fat: 11.86g
- Saturated Fat: 2.78g
- Unsaturated Fat: 3.82g
- Trans Fat: 0.01g
- Fiber: 3g
- Protein: 34.81g
- Cholesterol: 100mg