Chicken salad veronique
Indulge in the exquisite flavors of Chicken Salad Veronique - a harmonious blend of tender chicken, crisp vegetables, juicy grapes, and zesty vinaigrette. Perfect for a light and refreshing meal!
Ingredients:
- 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
Instructions:
- Heat up the oven to 180 °C.
- Lay the chicken breasts with the skin facing upwards on a baking sheet and coat them with olive oil. Sprinkle with salt and pepper generously. Bake for 35 to 40 minutes, until the chicken is fully cooked. Let it cool down.
- Once the chicken has cooled, take out the meat from the bones and get rid of the skin and bones. Dice the chicken into 3/4-inch sizes. Place the chicken in a bowl; mix in the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons of salt, and 1 teaspoon of pepper, and mix well.
Summary:
- Calories: 2415 kcal
- Fat: 138 g
- Protein: 248 g
- Carbs: 34 g
- Potassium: 4302 mg
- Magnesium: 344 mg