Roasting your chicken with skin on and bone in makes such a difference on how moist and flavorful your chicken turns out. This Roasted Chicken Salad With Green Grapes And Tarragon is to die for. It may be the sweet green grapes, or maybe it’s the hint of the anise flavor the tarragon brings to the table.
It’s really all about the balance between savory and sweet.
Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the internal temperature of chicken is 165-degrees F.)
Total Time: 55 minutes
Yields: 6 to 8 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, large mixing bowl
Ingredients For Roasted Chicken:
4 large chicken breasts, bone-in skin-on
Note: Reserve 2 roasted and diced chicken. Allow to cool completely and transfer to a large zip-lock baggie. Store in the refrigerator for your next dish.
1/4 cup of olive oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
Ingredients For Salad:
2 1/2 cups of roasted chicken, 2-inch dice
1 1/2 cups of large diced celery (include their leafy tops)
1/2 a cup of red onion, finely diced
2 cups of green grapes, halved
1 tablespoon of fresh tarragon leaves, finely chopped
1/4 cup of chopped pistachios, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 cup of really good mayonnaise
1 package of Tostadas
Preheat oven to 350-degrees F.
Place two chicken breasts onto each rimmed baking sheet pan. Drizzle olive oil, rubbing the oil over the tops of the chicken. Sprinkle Kosher salt and fresh ground pepper over each chicken breast. Transfer to the oven and cook for 35 to 40 minutes or until the internal temp reaches 165-degrees F.
While the chicken is roasting, halve the grapes, dice the red onion, dice the celery (including the leafy green tops), finely chop the tarragon, and roughly chop the pistachios. Add all the ingredients into a large mixing bowl, transfer to the frig to chill until the chicken is ready.
Pull the chicken out of the oven and allow it to cool down enough to handle. Remove the skin, debone, and dice the chicken up into large chunks.
Add the warm diced chicken to the large mixing bowl containing the grape mixture. Add the mayonnaise, Kosher salt, and fresh ground black pepper, gently toss to combine. While the roasted chicken is still warm it will absorb the flavors. There you have it, my Roasted Chicken Salad With Green Grapes And Tarragon.