Barefoot Contessa's Chicken Salad Veronique
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- olive oil
- kosher salt & freshly ground black pepper
- 4 chicken breast halves (bone-in, skin-on)
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grape cut in 1/2
- Carbohydrate 6.83275 g
- Cholesterol 0 mg
- Fat 0.1307124998875 g
- Fiber 0.339749990999699 g
- Protein 0.2718 g
- Saturated Fat 0.030093749984466 g
- Serving Size 1 1 serving(s) (38g)
- Sodium 0.75640624999775 mg
- Sugar 6.4930000090003 g
- Trans Fat 0.0211565624969535 g
- Calories 27 calories
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.
