Ina Garten Chicken Salad Recipe
A gourmet twist on a classic chicken salad, featuring roasted chicken breasts, fresh tarragon, and a creamy mayonnaise dressing with crunchy celery.
Equipment
- Oven
- Mixing bowls
- Baking sheet
- Knife
- Airtight container for storage
- Cutting board
Ingredients
- 2 whole chicken breasts bone-in, skin-on
- Olive oil
- Kosher salt and black pepper
- 1 cup seedless grapes halved
- 1/2 cup walnuts chopped
- 1/4 cup fresh tarragon chopped
- 1/2 cup mayonnaise
- 2 stalks celery diced
Instructions
- Preheat oven to 350°F (177°C).
- Place chicken breasts on a baking sheet, rub with olive oil, and season with salt and pepper.
- Roast for 35-40 minutes or until internal temperature reaches 165°F (74°C).
- Let the chicken cool, then remove skin and bones, and dice into bite-sized pieces.
- In a large bowl, combine diced chicken, grapes, walnuts, tarragon, and celery.
- Stir in mayonnaise until ingredients are well coated. Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving.
Notes
Nutrition Facts:
- Calories: ~350 per serving
- Protein: ~25g
- Carbohydrates: ~10g
- Fat: ~25g
- Fiber: ~2g
- Sugar: ~5g