3 Videos | Photo: Chicken Salad Veronique Recipe
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.
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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By Sarahje
Denver, CO
on January 30, 2012
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I made this recipe using leftover boiled chicken from Ina's chicken broth recipe. The salad came out nice and the tarragon and white grapes were a nice, refreshing change from standard chicken salad recipes. I served mine as a sandwich and added baby arugula. I am looking forward to having an arugula and chicken salad with the leftovers for lunch. I wouldn't add a thing except nuts, such as pecans, would be a nice addition I may try next time.
By Anna Belinda
Key West, FL
on September 16, 2011
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My partner doesn't care for chicken salad - that was until I made this - I had to threaten to put a lock on the refrigerator. Great recipe - if someone thinks its too bland then jazz it up with red pepper flakes or a jalapeno or hot sauce. Get creative! Thanks Ina for sharing this recipe with us foodies!
By jack1260
Manchester, MA
on August 29, 2011
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I found this recipe to be just ho hum, I see all the rave reviews but found this to be a bit boring compared to other chicken salad recipes I use. Perhaps more seasoning but it's pretty basic...wouldn't rush to make it again, it just seemed like something was missing, and usually I love Ina's recipes.
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