Ina Garten's Chicken Salad Contessa

Ingredients

• 2 split chicken breasts, bone-in, skin-on (about 1 1/2 lbs)
• Good olive oil, as needed
• 1/2 cup pecan halves
• 1/2 cup walnut halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh tarragon leaves, chopped and divided
• 1 cup green grapes, cut in half
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Preheat oven to 350°F.
2. Place chicken breasts, skin side up, on a baking sheet and rub with olive oil. Season generously with salt and pepper, then roast until chicken is cooked through, 35-40 minutes. Set aside to cool.
3. Once chicken has cooled, remove meat from the bones, and discard skin and bones.
4. Dice chicken into 3/4-inch pieces.
5. Place pecans and walnuts on a clean sheet pan and toast in the oven until golden, 7-8 minutes. Set aside to cool.
6. In a large bowl, mix together the mayonnaise, sour cream, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in half of the tarragon.
7. Add chicken, walnuts, pecans, and grapes, and toss well. Serve with remaining tarragon sprinkled on top.
8. Chill until ready to serve. Enjoy!