Tarragon Chicken Salad Veronique
This Tarragon Chicken Salad Veronique is one you'll turn to time and time again, with it's hint of tarragon, tender chicken and sweet grapes.
Servings 4 servings
Calories 357kcal
Ingredients
- 4 chicken breasts bone-in skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- ½ cup mayonnaise
- 1 ½ tablespoons tarragon leaves chopped
- 1 cup celery diced small
- 1 cup green grapes cut in ½
Instructions
- 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 ¾-inch dice and place in a medium to large bowl.
- Add the mayo, tarragon leaves, celery, grapes, 1 ½ teaspoons of salt and 1 teaspoon pepper. Toss well and adjust seasonings if necessary.
Video
Notes
Cooked Chicken - can cook chicken as above or use leftover rotisserie chicken or make Poached Chicken Breasts in the Instant Pot.
Tarragon - substitute one teaspoon of dried for the fresh.
Nutrition
Calories: 357kcal | Carbohydrates: 9g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 331mg | Potassium: 635mg | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 4.6mg | Calcium: 49mg | Iron: 1.5mg