Recipe courtesy of Ina Garten

Chicken Salad Veronique

Name: Chicken Salad Veronique
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 4 servings

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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

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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.