Chicken Salad Veronique

Chicken Salad Veronique
Chicken Salad Veronique

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 4

    split chicken breasts, bone-in, skin-on

  • good olive oil

  • kosher salt and freshly ground black pepper

  • 1/2

    cup mayonnaise

  • 1 1/2

    tablespoons chopped tarragon leaves

  • 1

    cup small-diced celery

  • 1

    cup green grapes, cut in half

Directions

1. Preheat the oven to 350 degrees. 2. Place the chicken breasts, skin side up, on a baking 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. 3. 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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