RecipesMagazine

Chicken Salad Veronique

Chicken Salad Veronique
Chicken Salad Veronique might be just the main course you are searching for. One portion of this dish contains around 13g of protein, 37g of fat, and a total of 416 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up kosher salt and pepper, grapes, tarragon leaves, and a few other things to make it today. To use up the green grapes you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 350 degrees F.
Equipment you will use
OvenOven
3
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
Ingredients you will need
Chicken BreastChicken Breast
Olive OilOlive Oil
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Frying PanFrying Pan
4
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
5
When the chicken is cool, remove the meat from the bones and discard the skin and bones.
Ingredients you will need
MeatMeat
6
Cut the chicken into a 3/4-inch dice.
Ingredients you will need
Whole ChickenWhole Chicken
7
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.
Ingredients you will need
TarragonTarragon
MayonnaiseMayonnaise
Whole ChickenWhole Chicken
CeleryCelery
GrapesGrapes
PepperPepper
SaltSalt
Equipment you will use
BowlBowl
DifficultyHard
Ready In50 m.
Servings4
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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