April 22, 2010
chicken tarragon salad
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and Pepper
1 cup walnuts, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh tarragon leaves, chopped and divided in half
1 cup green grapes, cut in half
Butter lettuce, for serving
3 tomatoes, sliced (for serving)
4 large croissants
2 avocados, sliced (for serving)
Preheat the oven to 350 degrees. Place the chicken breasts, skin side up, on a baking sheet and rub with olive oil. Sprinkle with salt and pepper and place in over to roast for about 20 minutes or until chicken is cooked through. Set aside to cool. When chicken is cool, dice or shred and place in a large bowl.
Place the walnuts on a baking sheet and toast in the oven for about 8 minutes until golden brown (you can do this while the chicken is cooking or while it is cooling).
For the dressing, whisk together the mayonnaise, sour cream, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Fold in half of the chopped tarragon leaves.
Add the cooled walnuts to the chicken along with the cut grapes and the remaining tarragon. Pour the dressing over the chicken mixture and toss well. Serve on croissants with lettuce, tomato and avocado.
* The leftovers also make a delicious salad the next day!