Serves 4-6

2 large chicken breasts halves, with skin and bone
1 Tablespoon olive oil
Kosher salt and black pepper

1 cup quartered seedless red grapes
1/2 cup finely chopped celery
1/3 cup finely chopped shallot
1/3 cup chopped pecans, lightly toasted
2 Tablespoons finely chopped fresh tarragon leaves (or you can use dried tarragon to taste, start with 1 Tablespoon)
2/3 cup good quality mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F, place the chicken breasts in an ovenproof casserole that has been greased with olive oil, then drizzle 1 Tablespoon of olive oil over the chicken. Sprinkle with a pinch of kosher salt and freshly ground black pepper. Bake the chicken breasts in the oven until just done and the juices run clear when sliced, about 35 minutes. Remove from the oven, cover with foil and allow the chicken to rest for 10 minutes, uncover and cool. Remove the skin and discard, and remove the meat from the bones. Chop the meat into small pieces, about 1/2 inch, and place in a large bowl. Add the remaining ingredients to the chicken, then stir until everything is well mixed and the mayonnaise has coated all the ingredients. Cover and refrigerate the salad until ready to use. It will keep for up to two days in the fridge.

©2012 Betsy Burts, Bits and Breadcrumbs