Kardea Brown’s Roasted Grape Chicken Salad | Delicious Miss Brown | Food Network

Kardea’s delicious take on chicken salad features roasted grapes, fresh tarragon and toasted pecans. This easy recipe is great for company, or to keep in the fridge all week long!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Roasted Grape Chicken Salad with Tarragon and Pecans
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 40 min
Active: 20 min
Yield: 4 servings

Ingredients
2 pounds boneless, skinless chicken breasts
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly cracked black pepper, plus more as needed
2 cups seedless red grapes
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
2 ribs celery, chopped
1/2 cup toasted pecans, chopped
1 tablespoon chopped fresh tarragon
1 clove garlic, grated
1 small shallot, minced
Toasted sourdough bread and Little Gem lettuce, for serving

Directions

Preheat the oven to 400 degrees F.

On a sheet tray, place the chicken and drizzle with the olive oil, then sprinkle with the salt and pepper. Massage the seasoning into the chicken so that everything is evenly distributed. Roast the chicken for 7 minutes, then flip and add the grapes to the same sheet tray. Toss the grapes in the residual olive oil and seasonings and continue to roast until the chicken is cooked through and slightly golden brown and the grapes have started to blister and slightly burst, an additional 17 minutes. Set aside to cool.

Meanwhile, to a large bowl, add the mayonnaise, sour cream, mustard, celery, pecans, tarragon, garlic and shallots. Toss together until everything is incorporated. Shred the chicken with two forks to the desired thickness. Add the chicken and the grapes to the dressing and gently toss. If some of the grapes are on the larger side, use the back of a wooden spoon to gently press them against the side of the bowl while tossing to slightly break down. Taste and season as needed. Cover and refrigerate for at least an hour or up to overnight to allow the flavors to meld and come together.

Serve on top of toasted sourdough bread with Little Gem lettuce.

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Kardea Brown’s Roasted Grape Chicken Salad | Delicious Miss Brown | Food Network

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