PDF A while back I posted a recipe for chicken salad using roasted chicken pieces. I lamented that I didn’t like to handle the chicken pieces, removing the skin and meat and I’ve found a way to sort of get around that. I thought I’d share it, as well as another terrific chicken salad recipe. This is a take-off on the classic Chicken Veronique which has a white wine sauce and includes luscious grapes. I love to put fruit in my savory food, so I adapted this recipe. I think I originally got the idea from Ina Garten, but I can’t seem to find a reference to it, so let’s just say that I love everything she does and want to be her when I grow up and leave it at that, k?
2 Split Chicken Breasts, bone in, skin on
Dried Herbs (Tarragon, Parsley, Garlic Powder, Oregano)
Preheat Oven to 400.
Place the chicken on a baking sheet and if you’re like me, use a serrated knife and a fork to cut the skin on one side and pull it back. If you’re a normal person, just use your hands – squeamish folks, stick with me. Liberally sprinkle the dried herbs onto the breast and then using the fork (or your hands), pull the skin back over. You could pin this with a toothpick if you wanted, but I didn’t find it necessary. Sprinkle more of the herbs onto the skin for the people in your house that will eat the crispy skin – if you don’t have any of those people you can skip this step.
Put in the oven and cook for 40 minutes, until the skin is crispy and the juices run clear when you cut into the thickest part of the breast.
Allow the chicken to cool completely, then pull the skin off (fork or hands) – I can use my hands if it’s cooked, put your finger under the breast meat and it almost lifts out in one piece. You can use the fork, or your hands to pull of all the white meat and set aside. Discard the bones (or freeze for stock).
Salad
meat from two chicken breasts
8 stalks of celery – chopped
Two spoonfuls of mayo
1 T. mustard (I would have preferred dijon, but I only had spicy brown)
about 20 grapes, quartered
1 T. celery seed
1 T dried tarragon (fresh would have been better, a small handful, but I didn’t have any)
Splash of white balsamic vinegar (or cider vinegar)
salt and pepper to taste
We’ve talked about my celery issue before, but I’ll repeat it here. Don’t just slice your celery, slice each stalk lengthwise in three pieces and then turn and chop small. It’s so much better… better texture, no stray celery strings, and it looks nicer.
Put the chicken, herbs, celery, celery seed, grapes in a bowl and gently mix
In a separate bowl, combine the mayo, mustard and vinegar. Mix well, pour over the salad and gently toss to combine.
We made Chicken Salad Veronique wraps with Flat Out Bread. Have you tried them? I love them. My husband says they taste raw, so he lightly toasts them, but I think they’re yummy.
I lined a wrap with some spinach leaves and then topped with salad
Fold in both sides and roll it up. Slice in the middle and… yum.
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