Description
Ina Garten’s chicken salad recipe brings Mediterranean flavors to classic comfort cuisine. Fresh herbs and roasted chicken combine for a delightful lunch that delights palates and satisfies hunger.
Ingredients
Scale
- 2 split (1 whole) chicken breasts, bone in, skin on (680 g / 24 oz)
- 75 g (2.6 oz) pecan halves
- 75 g (2.6 oz) walnut halves
- 150 g (5.3 oz) green grapes, halved
- 120 g (4.2 oz) mayonnaise
- 120 g (4.2 oz) sour cream
- 30 mL (1 fl oz) olive oil
- 15 g (0.5 oz) chopped fresh tarragon leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Lettuce leaves, for serving
Instructions
- Roasting Preparation: Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit), positioning rack in the center for even heat distribution.
- Chicken Preparation: Place chicken breasts on a baking tray, drizzle with extra virgin olive oil, and season generously with kosher salt and freshly ground black pepper. Roast for 35-40 minutes until internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit), ensuring thorough cooking.
- Nut Toasting: Simultaneously spread pecans and walnuts on a separate baking sheet, toasting for 7-8 minutes until golden and aromatic. Cool completely at room temperature.
- Dressing Creation: Whisk mayonnaise, sour cream, kosher salt, and black pepper in a mixing bowl. Fold in half of the chopped tarragon leaves, creating a smooth, herb-infused dressing.
- Chicken and Salad Assembly: Once chicken cools, remove meat from bones, discarding skin. Dice into uniform cubes. In a large bowl, combine diced chicken, toasted nuts, and green grapes. Drizzle with prepared dressing, tossing gently to ensure even coating.
- Final Presentation: Garnish with remaining tarragon, sprinkle with additional seasoning if desired. Serve chilled on a bed of crisp lettuce leaves for an elegant, refreshing chicken salad.
Notes
- Precise Roasting: Ensure chicken reaches exactly 74°C (165°F) for safe, perfectly cooked meat without drying out.
- Toasting Technique: Golden-brown nuts enhance flavor dramatically; watch carefully to prevent burning during the 7-8 minute toasting window.
- Chilling Advantage: Refrigerate salad for 30 minutes before serving to allow flavors to meld and develop more complex taste profile.
- Texture Balance: Cut chicken and chop ingredients uniformly to guarantee consistent bite and even dressing distribution throughout the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 590
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 48 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 120 mg