Chicken Salad Veronique Barefoot Contessa - Ina Garten

Ingredients

• 4 chicken breast halves, bone-in, skin-on (2 whole)
• olive oil
• kosher salt
• 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 grape, cut in 1/2

Directions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.

3. 3

   Sprinkle generously with salt and pepper.

4. 4

   Roast for 35 to 40 minutes, until the chicken is cooked through.

5. 5

   Set aside until cool.

6. 6

   When the chicken is cool, remove the meat from the bones and discard the skin and bones.

7. 7

   Cut the chicken into a 3/4-inch dice.

8. 8

   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.