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Chicken Salad Veronique2006, Barefoot Contessa at Home, All Rights ReservedPrep Time:10 minInactive Prep Time: — Cook Time:40 minLevel:EasyServes:4 servingsIngredients4 split (2 whole) chicken breasts, bone-in, skin-onGood olive oilKosher salt and freshly ground black pepper1/2 cup good mayonnaise1 1/2 tablespoons chopped fresh tarragon leaves1 cup small-diced celery (2 stalks)1 cup green grapes, cut in 1/2DirectionsPreheat the oven to 350 degrees F.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.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, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.Copyright 2012 Television Food Network G.P.All Rights ReservedRead more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36339_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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