Chicken Salad
nancy
ingredients
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- 2 tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 tbs. whole grain Dijon mustard
- 1 tablespoon chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
- 1/2 cup toasted, sliced almonds
directions
- 1
Preheat the oven to 350 degrees F.
- 2
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.
- 3
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, Dijon, tarragon leaves, celery, grapes, almonds, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
Source: nancy
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