Chicken Salad Veronique

By 12_34

Ingredients

• 4 split (2 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup good mayonnaise
• 1 1/2 Tbsp. chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 1 cup green grapes, cut in 1/2

Preparation

Step 1

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 35-40 minutes, until the chicken is cooked through. Set aside until cool.

When the chickedn is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2-2 tsp. salt, and 1 tsp. pepper and toss well.