Thursday, July 3, 2008

Chicken Salad Veronique

I made this Chicken Salad for lunch yesterday when a friend came over. It's totally delicious and the grapes really make it. I was a bit hesitant about this recipe at first, because of the grapes, but they are really delicious with the chicken. I had to substitute fresh tarragon for dried, because I couldn't get any fresh, but I think it worked out just fine.

I cooked the split breasts the night before at the same time I made dinner,so it's also an energy efficient lunch!

The recipe is from Ina Garten's Barefoot Contessa At Home,and the only substitution I made was for dried tarragon for fresh.

4 split chicken breasts,bone in, skin on
olive oil
kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
11/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in half.

Roast the chicken breasts as you normally would - about 35-40 mins in a 350 degree oven. Set aside and cool.

When the chicken is cooked, remove the meat form 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.


Megan O said...

My mother has made this ever since I can remember. She did not use any herbs, but added sliced blanched almonds. The grapes make the dish... we always used seedless green ones, and they had to be cut in half. Chill very well. Major comfort food! :)

Jacque said...

Mmmmm, my grandmother used to make something similar. I remember loving it way back then.

Looks fantastic!