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Ingredients

• Contessa chicken Salad (Originally published by Ina Garten)
• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) (Note: I used boneless, skinless chicken breasts. It’s all good!)
• 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 (Note: I used light mayo)
• 1/2 cup sour cream (Note: I used light sour cream)
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• lettuce leaves, for serving (Note: I gave in to temptation and bought some really good bakery made white bread. Mmm…white bread.)

Description

I Know In Food Blog Land We’re Always Making Sweeping Claims That This Dish Or That Bread Is “the Best Thing Ever.” I Think We’re All Pretty Much Immune To Adjectives And “foodie Speak” At This Point, But At Any Rate I’m Going To Implore You

Group Recipes