This is one of those recipes where I immediately knew when it was all done, that I could have done it better. This is a recipe from the Barefoot Contessa At Home. I remember a version of this from my childhood that had sliced almonds in it. Considering it was hot out, I thought this would be a great recipe to try.
One of the problems I had with this was to much chicken. I bought range chicken breasts at Cosentinos and once the salad was made, I realized there was way more chicken in ratio to everything else. So I had to start adding more of the other ingredients. I added at least another half cup of grapes and probably another half cup of mayo. I also made this right after work so the chicken didn't have enough time to cool properly. I think this tastes much better slightly chilled. And several tasters mention that the chunks of chicken seemed too big, so next time I'd cut them smaller.
Once I started adding additional ingredients I think I didn't add enough tarragon, the salad could have used more...I think it would have blended the flavors together better.
And this is probably better eaten right away. After a few days in the fridge it got kind of mushy which my mom didn't like.
It still wasn't a bad recipe. I think any problems with it were completely cooks error!
Chicken Salad Veronique
4 split (2 whole) chicken breasts, bone in, skin on
fresh ground black pepper
1/2 cup good mayonnaise
1 1/2 Tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in half
Preheat the oven to 350 degrees.
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.
Again, this didn't taste bad, but with all the changes mentioned above, I think it would taste pretty good.
Notes: It is just against our nature to toss that wonderful roasted chicken skin. So we ate it...made a nice appetizer!