Chicken Salad Veronique Barefoot Contessa - Ina Garten

• chicken breast halves, bone-in, skin-on (2 whole)↗4
• olive oil↗
• kosher salt↗
• fresh ground black pepper↗
• good mayonnaise↗1⁄2 cup
• chopped fresh tarragon leaves1 1⁄2 tablespoons
• small-diced celery (2 stalks)1 cup
• green grape, cut in 1/2↗1 cup

Step-by-step instructions

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.