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Chicken Salad Veronique

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Makes: 4 servings adjust
Refreshing summer salad.



  • 2 Boneless Chicken Breast, (4 split or 2 whole)

Step 1

Pre-heat the oven to 350. 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 35-40 minutes until the chicken is cooked through. Set aside until cool.


  • 1 cup Mayonnaise
  • 1 12 tablespoons Fresh Tarragon, chopped
  • 2 stalks Celery, small diced (1 cup)
  • 1 cup Green Seedless Grapes, halved

Step 2

When the chicken is cool (remove meat from bones if you used bone-in breasts) discard the skin. Cut the chicken in a 3/4 inch dice. Place in a bowl. Add mayo, tarragon leaves, celery, grapes, salt and pepper. Toss well. (Rec Hellman's mayo)
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