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Chicken Salad Veronique
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Directions
Preheat the oven to 350 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive
oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until
the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and
bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the
mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1
teaspoon pepper and toss well.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved