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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 159 reviews
By Chef #816552
West Coast of US
on May 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this from leftovers of Ina's Perfect Roast Chicken recipe! We had the legs for dinner, then I used the breasts to make the salad. Didn't have grapes on hand so I substituted dried sweetened cranberries. It was almost too easy, and sooo delicious!
Double thank you's Ina!
By duffy331_8546801
Yardley, PA
on April 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wish I could give this 10 stars. The roasting of the chicken breast and simplicity of ingredients makes this perfect!
By KristyLee81
Los Angeles, CA
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful! I also wondered how so few ingredients could result in all these great reviews. Made it and LOVED it! Husband keeps asking me to make it again.
Read all 159 reviews