"The belly rules the mind."--Spanish Proverb

Chicken Salad Veronique Recipe

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This recipe for Chicken Salad Veronique, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 split chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground pepper
1/2 c Heilmann's mayo
1 1/2 T chopped fresh tarragon leaves
1 c small-diced celery (2 stalks)
1 c green grapes, cut in half

Directions:
Directions:
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 min, until the chicken is cooked, thoroughly. Set aside until cool.
When the chicken is cool, resmove the mveat from the bones and discard the skin and bones. Cut the chicken into a 3/4 in dice. Place the chicken ina bowl; add the mayo, tarragon leaves, celery, grapes, 1 1/2 to 2 tsp salt and 1 tsp pepper. Keep chilled until ready to serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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