This is the mustard chicken salad from Barefoot Contessa.
Ingredients:
1 lb boneless, skinless chicken breasts
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle, and dice the chicken in large bite-size pieces.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Showing posts with label barefoot contessa. Show all posts
Showing posts with label barefoot contessa. Show all posts
Monday, October 19, 2009
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.
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.
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