Chicken salad veronique

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
2 whole or 4 split chicken breasts, bone-in, skin-on
Good olive oil
Salt and freshly ground black pepper
125ml good mayonnaise
8g chopped fresh tarragon leaves
100g celery (2 stalks) diced small
125g green grapes, cut in 1/2
1) Preheat the oven to 180C/Gas mark 4. 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.

2) When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 2cm dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 tsp salt and 1 tsp pepper and toss well.

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