A rotisserie bird gets transformed into a creamy, tarragon-infused chicken salad with sweet, tender roasted grapes. The magic of this dish lies in layering flavors and textures. Roasting red grapes enhances their juiciness and sweetness, bringing depth to the chicken salad with ease. Dijon mustard and tarragon enrich the mayo dressing, while chopped shallot and smoked almonds add texture and complexity to the dish. This recipe excels with rotisserie chicken or leftover turkey from Thanksgiving.
To mellow the sharpness of raw shallots, soak them in cold water briefly, then drain and pat dry before using. Ingredients include 2 cups of red grapes, 2 tablespoons of olive oil, 1 teaspoon of salt divided, ¾ cup of mayonnaise, 1 tablespoon of chopped tarragon, 1 tablespoon plus ¼ teaspoon of Dijon mustard, 2½ cups of chopped rotisserie chicken, ⅓ cup of chopped fresh shallot, 4 cups of baby kale, and ¼ cup of chopped almonds.
Start by preheating the oven to 450°F. Coat grapes with 1 tablespoon of oil and ¼ teaspoon of salt. Roast until they start to blister and burst, taking about 8 to 10 minutes, and then cool for 15 minutes. While cooling, mix mayonnaise, tarragon, 1 tablespoon of mustard, and ¼ teaspoon of salt in a bowl. Stir in the chicken and shallot, then add the grapes using a slotted spoon, keeping the juices retained. Gently fold everything together.
For the kale, combine 1 teaspoon of reserved grape juice with the remaining oil and mustard. Toss with kale and the rest of the salt. Serve the kale topped with the chicken mixture and almonds.
Prepare ahead by storing chicken salad and kale dressing separately in airtight containers in the fridge for up to three days. Dress the kale right before serving.
