Chicken Salad Contessa

This recipe is from The Barefoot Contessa's Show.  We eat it as pita pockets for a Great Lunch.  There are some variations we've had to make (see Notes), but you won't be disappointed. 




Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided ( will use less next time)
1 cup green grapes, cut in 1/2 (I used 1/2 green and 1/2 red seedless grapes)
Lettuce leaves, for serving

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet 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.
3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
4. Meanwhile, 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. I will skip this step next time, and probably just use walnuts.
5. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt (start with 1/2 teaspoon and use your judgement, 2 teaspoons is way to much) and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
6. 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 or make pita pockets (our way).

*NOTE: I decrease the tarragon, I thought it was a little strong. Also, I think the salt measurement is a mis-print, the recipe calls for 2 teaspoons of kosher salt, I only used 1 teaspoon of kosher salt and it was still a bit salty. I served this chicken salad in a whole wheat pita with iceburg lettuce.