Chicken Salad Veronique

Ingredients

• 1 cup small-diced celery (2 stalks)
• 2  chicken breasts whole split bone-in
• 1.5 tablespoons tarragon leaves fresh chopped
• 1 cup grapes green cut in 1/2
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup mayonnaise good
• 4 servings olive oil good

Equipment

• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
4. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
5. When the chicken is cool, remove the meat from the bones and discard the skin and bones.
6. Cut the chicken into a 3/4-inch dice.
7. 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.