Chicken Salad Erinique

By ErinLayton

This is an adaptation of Ina Garten's Chicken Salad Veronique.

Ingredients

• 4 chicken breast halves (bone-in, skin-on)
• olive oil
• kosher salt & freshly ground black pepper
• 1 ⁄3 cup good mayonnaise
• 1/3 cup sour cream
• 2 t. dijon
• 1 1⁄2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 1 cup green grape, cut in 1/2
• 1/4 cup chopped pecans

Details

Servings 1
Preparation time 10mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.

Sprinkle Generously with salt and pepper.

Roast for 35 to 40 minutes, until the chicken is cooked through.

Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones.

Cut the chicken into a 3/4-inch dice.

Place the chicken in a bowl; add the rest of the ingredients, 1 teaspoon salt, and 1/2 teaspoon pepper and toss well.