Tarragon Pecan Chicken Salad on Brioche Crostini
Recipe
Makes about 3 1/2 to 4 dozen
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
Two loaves sliced brioche
1 1/2 inch round biscuit cutter
A few extra tarragon leaves for garnish (optional)
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.
About an hour before you’re ready to compose your crostini, use the biscuit cutter to cut out rounds of brioche, avoiding the brown crusts. You’ll get 2 rounds, sometimes 3 out of each slice depending on how large your brioche loaf is. (I save the crusts and leftover bread, freeze it and make bread pudding, or breadcrumbs.) Spread the rounds on a cookie sheet and toast them under the broiler until lightly golden brown on both sides. Remove from the oven and allow to cool on wire racks. Mound about 1 heaping tablespoon of chicken salad on top of each crostini and garnish with a fresh tarragon leaf, if desired.
