Description
Ina Garten’s classic chicken salad brings Mediterranean charm to lunch tables with creamy, herb-infused elegance. Home cooks can savor this delightful blend of tender chicken, crisp vegetables, and luscious dressing that promises comfort in each refreshing bite.
Ingredients
Scale
Main Protein:
- 2 split chicken breasts (bone-in, skin on, 1 ½ pounds or 680 grams)
Nuts and Produce:
- ½ cup (60 grams) pecan halves
- ½ cup (60 grams) walnut halves
- 1 cup (150 grams) green grapes (cut in half)
- Lettuce leaves (for serving)
Dressing and Seasonings:
- ½ cup (120 milliliters) mayonnaise
- ½ cup (120 milliliters) sour cream
- 1 tablespoon (15 milliliters) fresh tarragon leaves (chopped)
- Olive oil (as needed)
- Salt (as needed)
- Black pepper (as needed)
Instructions
- Prepare the chicken by heating the oven to 350°F (175°C). Arrange chicken breasts on a baking sheet, positioning them skin side facing upward. Gently drizzle extra virgin olive oil and season with kosher salt and freshly ground black pepper.
- Roast the chicken in the preheated oven for approximately 35-40 minutes, ensuring the internal temperature reaches 165°F (74°C). Remove from oven and allow to rest and cool completely at room temperature.
- Once cooled, carefully remove and discard the skin and bones. Slice the chicken into uniform 3/4-inch (2 centimeter) cubes using a sharp chef’s knife.
- Place pecans and walnuts on a separate clean baking sheet. Toast the nuts in the oven for 7-8 minutes, watching carefully to prevent burning. The nuts should develop a golden color and release a rich, nutty aroma. Allow nuts to cool and become crisp.
- In a large mixing bowl, whisk together mayonnaise, sour cream, kosher salt, and black pepper until smooth. Finely chop half of the fresh tarragon and incorporate into the creamy mixture.
- Gently fold the diced chicken, toasted nuts, and halved grapes into the creamy sauce. Ensure all ingredients are evenly coated. Sprinkle the remaining chopped tarragon on top for additional flavor and visual appeal.
- Serve the chicken salad chilled, arranged elegantly on a bed of crisp lettuce leaves, creating a refreshing and satisfying dish.
Notes
- Cool completely chicken before mixing to maintain perfect salad texture and prevent mayonnaise separation.
- Experiment with different nut combinations for unique crunch and depth, balancing pecans and walnuts for maximum flavor complexity.
- Roast chicken at home for superior taste, ensuring tender meat that elevates the entire dish’s quality.
- Select seedless grapes to introduce a fresh, sweet element that cuts through the rich, creamy dressing.
- Toast nuts carefully to unlock their intense, nutty essence and create a more sophisticated flavor profile.
- Serve immediately or chill for an elegant lunch that showcases fresh ingredients and careful preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 811 kcal
- Sugar: 2 g
- Sodium: 495 mg
- Fat: 62 g
- Saturated Fat: 9 g
- Unsaturated Fat: 43 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 94 mg