Added By: Carol West
- 2 split chicken breasts, bone in skin on (1 ½ lbs)
- Good olive oil
- kosher salt & ground pepper
- ½ c pecan halves
- ½ c walnuts
- ½ c mayonnaise
- ½ c sour cream
- 1 T chopped tarragon leaves
- 1 c green grapes, cut in ½
- Preheat the oven to 350.
- Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt & pepper.
- Roast for 35 – 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bone.
- Cut the chicken into a ¾ inch dice.
- Place the pecans and walnuts on a separate sheet pan and toast in the oven for 7-8 minutes until golden. Set aside to cool.
- For the dressing mix together the mayo, sour cream, 2 tsp. salt and ½ tsp. pepper. Fold in half the chopped tarragon leaves. Toss all ingredients together. Top with remaining Tarragon leaves and serve on lettuce.
