Best Chicken Salad Veronique Barefoot Contessa Ina Garten Recipes

Chicken Salad Veronique image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and 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 grapes, cut in 1/2

Steps:

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 3/4-inch dice. 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.

Barefoot Contessa's Chicken Salad Veronique image

Provided by Juenessa

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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 3/4-inch dice.
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.

Chicken Salad Veronique Barefoot Contessa - Ina Garten image

Provided by Shabby Sign Shoppe

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, bone-in, skin-on (2 whole)
olive oil
kosher salt
fresh 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

Steps:

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 3/4-inch dice.
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.

Nutrition Facts : Calories 270.4, Fat 16.6, SaturatedFat 3.4, Cholesterol 54, Sodium 275.5, Carbohydrate 15, Fiber 0.8, Sugar 8.5, Protein 15.8