chicken salad of choice was seasonsed with curry. When deciding on a menu for Bunco, I decided to create a menu that could be made ahead and served with little effort. After my technique class on chicken at Williams-Sonoma, I had lots of chicken and
2 chickens, cut up
Kosher salt and fresh ground pepper
1 cup pecan pieces, roasted
1 cup mayonnaise
1 cup lowfat sour cream
1 tablespoon fresh tarragon, chopped
3 stalks celery, chopped
2 cups grapes, halved
Preheat the oven to 350 degrees F. Place the chicken pieces on baking sheets. Rub with olive oil and season with salt and pepper. Roast for 1 hour, or until done. When cool remove the skin and chicken from the bones. Cut into chunks.
Mix together the mayonnaise and sour cream. Add the nuts, vegetables, fruit and tarragon to the chicken. Add mayonnaise and sour cream mixture, adding just enough to moisten the chicken. Season with salt and pepper to taste. Refrigerate for 1 hour before serving. Serve on croissant rolls with lettuce. Yield: 10 - 12 servings.