Betty. And Ginger. And Moneypenny. Those are my girls. Anyway, I just realized I didn't follow up the Tarragon Chicken post with the Barefoot Contessa's chicken salad for next day's lunch, so here it is. Obviously I skipped the first few steps in the recipe because I was using leftovers. Just goes to show you should always have two extra breasts.
...Never mind.
Ina Garten's Chicken Salad Véronique
- 4 split (2 whole) chicken breasts, bone in, skin on
- olive oil
- kosher salt and fresh ground black pepper
- 1/2 cup good mayonnaise (the Countess approves of Hellmann's, thank God)
- 1 1/2 tbsp chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in half
Preheat oven to 350
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 to 40 minutes, until chicken is cooked through. Set aside to cool
Remove meat from bones and discard along with skin (or if no one is looking, eat the skin. C'mon, who are we kidding here?). Cut the chicken into 3/4 inch dice. Place chicken in a bowl, add mayonnaise, tarragon, celery and grapes. Toss well and salt and pepper to taste.
