Chicken Salad

I love good chicken salad. Ina's recipe is just that and more, it's a great chicken salad. This salad is delicious served over crispy lettuce leaves or on a delicious homemade bread! In my never ending effort to try and cut out bread whenever I can, I served this over lettuce leaves.


Ina Garten's Chicken Salad

• 2 chicken breasts (You can also use leftover rotisserie chicken)
• 1/2 cup pecan halves
• 1/2 cup walnut halves
• 1/2 cup good mayo (I used light)
• 1/2 cup sour cream (I used light)
• 1 tablespoon chopped fresh tarragon leaves , divided (I used dried)
  
• 1 cup green grapes, cut in 1/2 (I used red grapes)
  
• lettuce leaves for serving
  

• Place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
• For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
• Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

I am linking this to Souper, Salad and Sammie Sunday's at Kahakai Kitchen, Tempt My Tummy Tuesday, Tasty Tuesday's, Tuesday's at the Table , Tuesday Night Supper Club and Eats and Treats Thursday at Bargain Hoot!