Chicken Salad Veronique

Name: Chicken Salad Veronique
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Ina Garten Bio & Top Recipes

easy chicken chicken recipes poultry

Ingredients

Remove All · Remove Spices · Remove Staples

4 split (2 whole) chicken breasts, bone-in, skin-onGood olive oilKosher salt and freshly ground black pepper1/2 cup good mayonnaise1 1/2 tablespoons chopped fresh tarragon leaves1 cup small-diced celery (2 stalks)1 cup green grapes, cut in 1/2

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

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.

Step 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.