Chicken Salad with Green Grapes & Pecans

I love this chicken salad. It's my version of Ina Garten's (The Barefoot Contessa) Chicken Salad Contessa. It is great for sandwiches, wraps, on crackers or a sliced baguette. I wish it photographed better, because this picture really doesn't do it justice!
Ingredients:
3 medium sized boneless, skinless chicken breast
1 cup pecans
1 cup green grapes, cut in half
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 tbsp Extra Virgin Olive Oil
Salt & Pepper

Directions:
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Drizzle with about a tablespoon of extra virgin olive oil & season with salt & pepper. Roast for about 35-40, until completely cooked. Set aside until it is cool enough to handle.
Pour the nuts onto another sheet pan & roast for about 8 minutes in the oven with the chicken breasts. Be careful not to burn them. Set aside to cool. While the chicken is cooling, combine the mayonnaise, sour cream, salt, pepper, & some of the parsley. Save a little of the parsley for sprinkling on top when finished.
Cut the grapes in half.
When the chicken is cool enough to handle, chop into grape size pieces (about 1/2" cubes).
Add the chopped chicken, grapes & nuts to the mayonnaise mixture & stir to incorporate. Taste to check your seasonings, add more salt or pepper if needed. Sprinkle the remaining parsley on top. Serve immediately or refrigerate.

2 comments:

  1. now thats a tasty chicken salad! Ina's recipes are always on target, you have done a great job with it!
    Welcome to food buzz

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  2. Thank you! That is so nice of you to say! I'm looking forward to seeing more of your recipes, your blog is awesome! :)

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