Brown Baggin' It

I'm tired of the usual frozen entree for lunch, so to get myself motivated to go back to work after a vacation, I made chicken salad to have with mixed greens and tomato slices for lunch tomorrow. I thought I'd try a Barefoot Contessa recipe, and of course it turned out great, even though I did make a few slight changes.

Chicken Salad Contessa

1 1/2 lbs chicken breasts

Olive oil

Kosher Salt

Black pepper

1 cup walnuts halves

1/2 cup light mayonnaise

1/2 cup light sour cream

1 tablespoon chopped fresh tarragon leaves, divided

1 cup green grapes, cut in 1/2

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 chicken into a 3/4-inch dice.

Meanwhile, place the 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 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.

Source: Ina Garten, Barefoot Contessa