Best Chicken Salad Veronique Ina Garten Recipes

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

Chicken Salad Veronique (Ina Garten) image

Categories Chicken

Number Of Ingredients 7

4 pieces Split Chicken Breasts (bone-in, skin-on)
1 pinch Olive Oil
1 dash Salt and Freshly Ground Pepper
1/2 cup Mayo
1 1/2 tablespoons Chopped Fresh Tarragon Leaves
1 cup Small diced Celery
1 cup Green Grapes, Halved

Steps:

Preheat oven 350 degrees. Place chicken breasts, skin side up on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 - 40 mins., until chicken is cooked through. Set aside until cool.