Chicken Salad Contessa

We have one of those days today, where we are in the car and driving kids around all afternoon to different activities. We'll all be walking in the house together around 6:45-7 PM and I know they will all be hungry. I wasn't sure what I was going to do about feeding everyone, but when I was at the store this AM, I spied the newly baked Rotisserie Chickens. I grabbed one and came home and put together Ina Garten's Chicken Salad Contessa. Picked up some rolls to go with it. We'll have regular salad and veggies with it. Who knows what, if anything, else...

I made this last year for my daughter's 1st Communion party (that time I did actually bake the chicken myself, but some days, that just isn't possible). It was easy to double or more and it is one of my favorites!

Chicken Salad Contessa

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 pecan halves (3 C)
1/2 cup walnuts halves (3 C)
1/2 cup good mayonnaise (3 C)
1/2 cup sour cream (3 C)
1 tablespoon chopped fresh tarragon leaves, divided (6 Tbsp)
1 cup green grapes, cut in 1/2 (6 C)
Lettuce leaves, for serving
Small dinner rolls, tops split

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, 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, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

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, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.