Barefoot Contessa's Chicken Salad Veronique

READY IN: 50mins
Recipe by Juenessa

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Top Review by Lynn in MA

I sometimes use red seedless grapes instead of green and add a few toasted and chopped pecans or walnuts. This is my all time favorite chicken salad!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
  3. Sprinkle generously with salt and pepper.
  4. Roast for 35 to 40 minutes, until the chicken is cooked through.
  5. Set aside until cool.
  6. When the chicken is cool, remove the meat from the bones and discard the skin and bones.
  7. Cut the chicken into a 3/4-inch dice.
  8. 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.

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