Table of Contents » Salads

Jays Chicken Salad


4 split (2 whole) chicken breasts, bone-in, skin-on
1 cup sour cream
1 cup mayo
2 tps Tarragon vinegar
1 tps Worcestershire sauce
2 tps celery seed
3-4 dashes of tabasco
3 tps fennel salt
3 tps ground pepper
2 tps paprika
1 tbs tarragon, chopped (fresh!)
1 tbs tarragon, minced (fresh!)
1 tbs green onion (green top only), minced
1.5 cups green seedless grapes, halved
2 celery ribs, thinly sliced
1/2 cup dried cranberries
1 cup walnuts, toasted
1 cup pecans, toasted


Preheat the oven to 350 degrees F.

Bring chicken to room temp and pat dry. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt, pepper, smoked paprika, garlic powder, onion powder, and chipotle powder. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside let rest.

While still slightly warm, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. In a bowl, mix all wet and herb ingredients. Add chicken, celery, grapes, cranberries, and both types of nuts.

Cover and put into fridge. Let sit 6 hours or over night. Add more sour cream or mayo and salt/pepper to taste, to hydrate if left for over 1-2 days.


Source: Jay Moody
Note: Serve on sliced toasted croissant or a pile on leaf of Boston/bibb lettuce

Print this Recipe
Email us to add a new recipe.
Card Spoon