| Chicken Salad Veronique Recipe | Chicken Salad Veronique Recipe Ingredients:- 2 Whole Chicken Breasts - split, bone-in, skin-on
- Good Olive Oil
- Kosher Salt & Freshly Ground Black Pepper
- ½ cup Mayonnaise
- 1 ½ tbsps. (tablespoons) chopped Fresh Tarragon Leaves
- 1 cup small-diced Celery
- 1 cup Green Grapes - cut in ½
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Time: 50 min
Serves: N/A
| Chicken Salad Veronique Recipe Instructions & Tips:Preheat the oven to 350 degrees F.
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 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a ¾-inch dice.
Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 ½ to 2 tsps.(teaspoons) salt, and 1 tsp.(teaspoon) pepper and toss well.
| Chicken Salad Veronique Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
| Chicken Salad Veronique Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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Chicken Recipes Index
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