This Tarragon Chicken Salad Veronique is everything you could want in a chicken salad. The fresh anise flavor of the tarragon, the sweet grapes, the tender chunks of chicken. Serve with some toasted bread and you have a lovely lunch or a light dinner! Post may contain affiliate links.
Tarragon Chicken Salad
Mr. Sidewalk Shoes and I met and married in St. Louis. Our first house was down in South St. Louis, in an area known as Benton Park. It was a lovely brick two + story row house, built I believe in 1896. It was a great eclectic neighborhood, but what I really loved was Sydney Street Cafe just a block or so over from us. And, what I really, really loved about Sydney Street Cafe was their tarragon chicken salad. This was before The Food Network and Food Blogs and I had never tasted tarragon before. Never knew such a thing existed. I immediately fell in love with it, and since I am quite a simple creature really, now and forever tarragon is associated with chicken salad. I’m easy that way.
As a creature of habit, once I find something I stick with it. Once I found Chicken Salad Veronique from Ina Garten, I never had to look for another tarragon chicken salad. Oh, she calls it chicken salad veronique and I believe in my limited technical food knowledge that the veronique is thanks to the grapes in the salad. But to me the shining factor in the chicken salad is the tarragon, so I make sure to include it in the title.
Ina calls for green grapes and while they are pretty, I actually like my purple grapes. They add a little purple pop to the salad. This is such a good salad, light and refreshing. The crisp celery pairing wonderfully with the sweet grapes and the soft hint of tarragon. I make this whenever I have leftover rotisserie chicken and it is super easy to whip up. Ina gives directions for actually roasting your chicken breasts first – so you can go either way.
Tarragon Chicken Salad Veronique
- 4 chicken breasts bone-in skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 1/2 tablespoons tarragon leaves chopped
- 1 cup celery diced small
- 1 cup green grapes cut in 1/2
- Preheat the oven to 350.
- Place the chicken breasts, skin side up on a baking sheet. Rub them with olive oil and season generously with salt and pepper. Roast for 35 to 40 minutes or until chicken is cooked through. Remove and set aside to cool.
- When the chicken is cooled, remove the meat from the bones and discard skin and bones. Cut the chicken into a 3/4-inch dice and place in a medium to large bowl. Add the mayo, tarragon leaves, celery, grapes, 1 1/2 teaspoons of salt and 1 teaspoon pepper. Toss well and adjust seasonings if necessary.
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