Jenny's Chicken Salad

By Joan_Z

1/2 cup serving: 253 calories; 21 grams protein; 2 grams carbohydrates; 411 milligrams sodium

Ingredients

• 6 cups water - divided
• 1/2 cup light brown sugar
• 1/4 cup kosher salt
• 2 1/2 lbs. chicken breasts - trimmed (boneless & skinless)
• 2 sprigs fresh rosemary
• Salt & pepper
• Vegetable oil
• 1 cup mayonnaise
• 1/2 cup black seedless grapes - cut in half
• 1/2 cup chopped pecans
• 1/2 cup diced celery
• 2 Tbl chopped fresh tarragon

Preparation

Step 1

In a medium saucepan, bring 2 cups water to a simmer. Remove from heat & stir in sugar & salt. Stir until sugar & salt dissolve.

Pour seasoned water into a large bowl. Ad remaining 4 cups water, raw chicken breasts and rosemary. Cover ^ refrigerate overnight.

When ready to cook, preheat oven to 350. Line a rimmed baking sheet with parchment paper.

Drain chicken and pat to dry. Discard brine. Season chicken on all sides with salt & pepper. Heat large skillet over high heat, adding just enough oil to lightly coat the bottom of the pan. Brown chicken on both sides, about 2 minutes per side. Do not crowd skillet. As chicken browns, move to prepared baking sheet. When all chicken has browned, put baking sheet into oven. Bake for 25 minutes or until chicken is cooked through.

Remove from oven and allow to cool. Cut chicken in bite-sized pieces and put in large bowl. Add mayonnaise, grapes, pecans, celery and tarragon. Toss to combine thoroughly. Refrigerate until ready to serve.