Chicken Salad Veronique

This recipe is from Ina Garten and one of my favorites. I think what makes it special is that the chicken breasts are oven roasted instead of boiled. It’s perfect for making chicken salad sandwiches. I omit the tarragon because my husband doesn’t like the flavor, and sometimes I add chopped walnuts if I’m not making it into sandwiches. Oh! And it doesn’t have to be green grapes, I usually have red grapes in the house, so I just use those. Here is the 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 half.

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.

For more of Ina Garten’s Foolproof recipes, tap the link.

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