Veronique Salad


  • 4 split chicken breasts
  • Olive oil
  • Sea salt and ground black pepper
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery
  • 1 cup green grapes, cut in halves


  1. Preheat oven to 350º.
  2. Rub the chicken breasts with olive oil and place on a sheet pan. Sprinkle with salt and pepper, use generous amount. Roast for 35 minutes or until chicken is cooked through. Set aside to cool.
  3. After the chicken is cool, cut the chicken into 3/4 inch dice or bite-size. In a bowl, combine chicken, mayonnaise, tarragon leaves, celery, grapes, salt and pepper. Toss well and serve.