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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Chicken Salad With Green Grapes And Tarragon

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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.

Tarragon

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Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the internal temp of chicken is 165-degrees F.)
Yields: 6 to 8 servings

Ingredients For Roasted Chicken:
2 large chicken breasts, bone-in skin-on
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon 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’s of a cup of really good mayonnaise
1 package of Tostadas

Directions:
Preheat
oven to 350-degrees F.

Place two chicken breasts onto a rimmed baking sheet pan. Drizzle olive oil, rubbing the oil over the tops of the chicken. Sprinkle Kosher salt and fresh ground pepper over both breasts. 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. This is my Roasted Chicken Salad With Green Grapes And Tarragon.

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Twisted Roasted Chicken Salads

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These two recipes will have you thinking differently about the traditional way of making chicken salad. These are my Twisted Roasted Chicken Salads.

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Guacamole (6)

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 minutes
Yields: 4 servings (2 servings per chicken salad)
Equipment: 2 rimmed baking sheet pans, 3 large mixing bowls, chef’s knife

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients:
2 heaping cups of roasted chicken, bite-size dice
2 tablespoons of store-bought fresh basil pesto
1 cup of seedless green grapes, halved
1/2 cup of walnuts, roughly chopped
1/4 cup of golden raisins
1 cup of arugula leaves, roughly chopped
1/2 a lemon, juiced
1/4 cup of red onion, finely diced
2 ribs of celery, finely diced
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients:
2 heaping cups of roasted chicken,, bite-size dice
1 mango, pit removed and diced
1/4 cup of red onion, finely diced
1/4 cup of Spanish-syle cured chorizo, bite-size dice
1/2 cup of fresh store-bought salsa, (mild, medium, or hot style)
1/2 cup of green onions, thinly sliced on the bias
1/4 cup of cilantro, roughly chopped
1/4 cup of sliver almonds, toasted
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces. Transfer the diced chicken to a large mixing bowl.

Tip: Complete all the vegetable prep while the chicken is in the oven.

In the first large mixing bowl add the halved grapes, chopped walnuts, golden raisins, chopped arugula, diced onion, diced celery, lemon juice, Kosher salt, and fresh ground black pepper.

In the second large mixing bowl add diced mango, diced onion, sliced green onions, cilantro, toasted almonds, diced chorizo, fresh salsa, Kosher salt, and fresh ground black pepper.

Next, evenly divide the roasted chicken between the two bowls.

Finally, add mayonnaise to each of them. The amount of mayonnaise may vary slightly. Start with half a cup of mayonnaise, mix to combine. Check the consistency of your liking. You can always add a bit more but you can’t take it out. No one wants a running chicken salad.

I like to garnish using an ingredient from that salad. The first one topped with arugula and the second with cilantro.

These two totally different flavor profiles are what give these Twisted Roasted Chicken Salads their unique flavor.

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