I decided to fix chicken salad yesterday & tried the recipe that Ina Garten made on her show last week, Chicken Salad Contessa. Just like her other recipes I've tried, this one did not disappoint. Roasting the chicken rather than poaching really does make a difference; the chicken stays so moist & flavorful. I also liked the combination of mayonnaise and sour cream - it made the salad creamy without an overwhelming mayonnaise flavor. It was delicious on endive leaves & made a pretty tasty sandwich too. This salad would also be good with craisins, pecans & celery.
Chicken Salad Contessa
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
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