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Chicken Salad

April 13th, 2010 by Susan

Recently, I have had a hankering for chicken salad.  I’m not sure why I love chicken salad so much, but every so often, I have to have it.

This recipe is one of my new favorite chicken salad recipes.

Chicken Salad Contessa (adapted from Food Network)

2 Split Chicken breasts (boneless, skinless)

2 cups chicken broth

Olive Oil

Salt and Pepper

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)

1/2 cup sour cream

1 tbsp tarragon leaves

1 cup red grapes, halved

Place the chicken breasts in a pan with the chicken broth.  Cook over medium high heat for 20 minutes.  Cut the chicken into cubes.  Return to pan with olive oil, salt and pepper.

Picture 098Cook the chicken for an additional five minutes.  Remove from the heat, and put the chicken in a bowl to cool.

The original recipe called for toasting the pecans and walnuts, but out of sheer laziness I decided to skip this step.  Instead, I just chopped the wanuts, pecans, and grapes.  I bought too many pecans, so I used about 3/4 c. pecans and 1/4 c. walnuts.

Picture 100Once the chicken is cooled, mix the chicken, nuts, and grapes with the mayo, sour cream, and tarragon.

I served the chicken salad as a sandwich with spinach and cheese.

Picture 102Picture 104

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