Chicken Salad Contessa

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil.

3. 3

   Sprinkle generously with salt and pepper.

4. 4

   Roast for 35 to 40 minutes, until the chicken is cooked through.

5. 5

   Set aside until cool.

6. 6

   When the chicken is cool, remove meat from the bones and discard the skin and bones.

7. 7

   Cut the chicken into a 3/4-inch dice.

8. 8

   Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden.

9. 9

   Set aside to cool.

10. 10

    For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper.

11. 11

    Fold in half the chopped tarragon leaves.

12. 12

    Place the diced chicken in a bowl, add the pecans, walnuts and grapes.

13. 13

    Pour the dressing over the chicken and toss well.

14. 14

    Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

* Per serving · 4 servings · Values may vary.