Chicken Salad Veronique

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

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
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • 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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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