Chicken Salad Contessa

This is a chicken salad recipe from Ina Garten, aka Barefoot Contessa. She has 2 chicken salad recipes that I love. This one is a mayo/sour cream based one. The other one I will post is mustard based. Both are delicious :)

Ingredients:

•1 lb chicken breasts, boneless skinless
•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
•1 cup green grapes, cut in 1/2
•Lettuce leaves, for serving

Directions:
Preheat the oven to 350 degrees F.

Place the chicken breasts 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.

When the chicken is cool, cut the chicken into a 3/4-inch dice.

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.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves. If you don't have fresh, use 1 tsp of dried tarragon.

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.