Chicken Salad


Yield: 6-8 Servings


4 large split chicken breasts – bone in

1 cup chopped celery

1 cup green gapes – cut in half

¾ cup good mayonnaise

1 ½ tablespoon finely chopped tarragon

Kosher salt and grated black pepper to taste


Preheat oven to 350 degrees F. Place chicken breasts skin side up on a large baking sheet. Drizzle olive oil over each breast and sprinkle with kosher salt and grated black pepper. Roast the chicken in the oven for approximately 50-60 minutes or until tender. Remove from oven and let cool. Meanwhile, chop celery, slice grapes in half and chop tarragon. When chicken has cooled, pull the chicken meat off the breast and slice in ½ inch cubes. Place cubed chicken in a large bowl and add the grapes, celery and tarragon. Toss mixture with ¾ cup mayonnaise until the chicken is coated. Season with salt and grated black pepper to taste. Refrigerate.

Source: Barefoot Contessa at Home – 2006