Wednesday, 20 February 2008
Chicken Salad Veronique
I am loving the Barefoot Contessa cook book At Home.
Brianne , Brittany and I decided to try this recipe.
Lovely fresh taste , light but filling.
4 split chicken breast bone in skin on ( I used boneless skinless filets)
salt and pepper
1/2 cup mayonnaise( used Hellmans)
1 1/2 TBSP chopped fresh tarragon( used 1 TBSP fresh chopped parsley and 1/2 TBSP dried tarragon)
1 cup small-diced celery(2 stalks)
1 cup green grapes (halved)
Preheat oven to 350, place chicken breasts skin side up on sheet pan rub olive oil on them , dust with salt and pepper.
Roast for 35 - 40 minutes( I did mine for 25)
Set aside and cool.
If using bone in skin on, remove meat , chop into 3/4 inch dice, discard bones and skin. Place chicken in a bowl add mayonnaise, tarragon, parsley , celery and grapes, season with 1 1/2 tsp salt and 1 tsp. pepper. Toss well.
Serve on a bed of lettuce or in a pita pocket with baby lettuce as a bed .
This would make a great dish for a ladies spring lunch( I am longing for spring) served with fresh warm bread rolls,
with a nice pinot grigio.
For dessert fresh strawberries and cream.