Chicken Salad Veronique

All out Time: 50 min

Prep: 10 min

Cook: 40 min

Fixings

4 split (2 entire) chicken bosoms, bone-in, skin-on

Great olive oil

Fit salt and naturally ground dark pepper

1/2 cup great mayonnaise

1/2 tablespoons slashed crisp tarragon leaves

1 cup little diced celery (2 stalks)

1 cup green grapes, cut in 1/2

Headings

Preheat the broiler to 350 degrees F.

Spot the chicken bosoms, skin side up, on a sheet skillet and rub them with olive oil. Sprinkle liberally with salt and pepper. Broil for 35 to 40 minutes, until the chicken is cooked through. Put aside until cool.

At the point when the chicken is cool, expel the meat from the bones and dispose of the skin and bones. Cut the chicken into  3/4-inch dice. Spot the chicken in a bowl; include the mayonnaise, tarragon leaves, celery, grapes, 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and hurl well.

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