Ingredients for Barefoot Contessa's Chicken Salad Veronique
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 1/2 - 2 teaspoons salt and 1 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh tarragon leaves
- 1/2 cup chopped celery
- 1 cup halved green grapes
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How to Make Barefoot Contessa's Chicken Salad Veronique
- Preheat oven to 350°F (175°C).
- Place 2 boneless, skinless chicken breasts (about 1.5 lbs total) on a baking sheet. Drizzle with 1 tablespoon olive oil.
- Season generously with salt and freshly ground black pepper.
- Roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken cool completely.
- Once cool, shred the chicken meat, discarding the skin and bones.
- Chop the chicken into 3/4-inch dice.
- In a large bowl, combine the diced chicken with 1/2 cup mayonnaise, 1/4 cup chopped fresh tarragon leaves, 1/2 cup chopped celery, 1 cup halved green grapes, 1 1/2 - 2 teaspoons salt, and 1 teaspoon black pepper.
- Gently toss to combine. Taste and adjust seasonings as needed.
- Serve chilled or at room temperature. Garnish with extra tarragon sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
9g
Carbs
2g
