Roasting your chicken with the skin on and bone in makes a difference in how moist and flavorful it 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 anise flavor the tarragon brings to the table.

It’s all about the balance between savory and sweet.

 

 

 

 

Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the chicken’s internal temperature reaches 165°F).
Total Time: 55 minutes
Yields: 6 to 8 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, large mixing bowl, cutting board, meat-safe cutting board

Ingredients for the Roasted Chicken:
4 large chicken breasts, bone-in, skin-on
1/4 cup of olive oil
2 tablespoons of kosher salt
2 teaspoons of black pepper, freshly ground

Ingredients for the Roasted Chicken Salad with Tarragon and Green Grapes:
2 1/2 cups of roasted chicken, 2-inch dice
1 1/2 cups of celery, large dice (include their leafy tops)
1/2 cup of red onion, finely diced
2 cups of green grapes, halved
1 tablespoon of fresh tarragon leaves, finely chopped
1/4 cup of pistachios, roughly chopped
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground
3/4 cup of really good mayonnaise
1 package of Tostadas

Instructions:
Preheat oven to 350°F.
Place two chicken breasts on each rimmed baking sheet pan. Drizzle olive oil and rub over the tops of the chicken. Sprinkle kosher salt and fresh-ground pepper over each chicken breast. Transfer to the oven and cook for 35-40 minutes or until the internal temp reaches 165°F.

While the chicken is roasting, halve the grapes, dice the red onion and 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, and transfer to the fridge to chill until the chicken is ready.

Pull the chicken out of the oven and let it 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, and 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.

Notes:
1) Reserve the extra 2 roasted and diced chicken breasts. Allow to cool completely and transfer to a large zip-lock baggie. Store in the refrigerator for your next dish.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/07/29/my-tip-for-the-most-flavorful-chicken/