Barefoot Contessa's Chicken Salad Veronique

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breast halves (bone-in, skin-on)
• olive oil
• kosher salt & freshly ground black pepper
• 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

Recipe

• 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.