Roasted Chicken Salad With Green Grapes And Tarragon
Roasting your chicken with the skin on and bone in makes a difference in how moist and flavorful it turns out.
Equipment
- 2 rimmed baking sheet pans
- 1 chef's knife
- 1 mixing bowl Large
- 1 cutting board
- 1 cutting board Meat-safe
Ingredients
Ingredients for the Roasted Chicken:
- 4 large chicken breasts Bone-in, skin-on
- 1/4 cup olive oil
- 2 tbsps kosher salt
- 2 tsps black pepper Freshly ground
Ingredients for the Roasted Chicken Salad with Tarragon and Green Grapes:
- 2 1/2 cups roasted chicken 2-inch dice
- 1 1/2 cups celery Large dice (include their leafy tops)
- 1/2 cup red onion Finely diced
- 2 cups green grapes Halved
- 1 tbsp fresh tarragon leaves Finely chopped
- 1/4 cup pistachios Roughly chopped
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 3/4 cup really good mayonnaise
- 1 package 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.