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Roasted Grape Chicken Salad with Tarragon and Pecans
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
  • ½ 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
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