Barefoot Contessa's Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
* 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) * Good olive oil * Kosher salt and freshly ground black pepper * 1/2 cup good mayonnaise * 1/2 cup sour cream * 1 tablespoon chopped fresh tarragon leaves, divided
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
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
Place the diced chicken in a bowl. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on bread or a bed of lettuce leaves.
Number of Servings: 3
Recipe submitted by SparkPeople user JACKSONBL.
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
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
Place the diced chicken in a bowl. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on bread or a bed of lettuce leaves.
Number of Servings: 3
Recipe submitted by SparkPeople user JACKSONBL.
Nutritional Info Amount Per Serving
- Calories: 348.6
- Total Fat: 15.2 g
- Cholesterol: 108.1 mg
- Sodium: 907.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 5.2 g
- Protein: 40.0 g
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