Para versão Portuguesa clique aqui: “Salada de Frango”
Summer is here and so is the desire for lighter and cooler foods. This salad can be made ahead and the dressing added only when served.
2 chicken breasts skinned (about 500g)
Salt and pepper
½ cup pecan nuts
½ cup nuts
¼ cup mayonnaise
¼ cup yoghurt
1 tbsp dried tarragon
1 cup grapes, halved
A few lettuce leaves
Pre-heat oven to 180ºC.
Split the chicken breasts in half and place them on a baking sheet and brush with a little olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until the chicken is cooked through. Let it cool and cut into cubes.
Meanwhile place the nuts in a separate tray and place in the oven for about 7 minutes until golden. Set aside.
Prepare the dressing: In a small jar mix mayonnaise together with yoghurt and season with salt and pepper and half of the tarragon. By using a jar, any dressing that is leftover can be easily stored.
In a large bowl place the cubed chicken, nuts and grapes and pour some of the dressing on top. Mix well.
Place over a bed of lettuce and sprinkle remaining tarragon.