Chicken Salad Véronique

I love a refreshing summer salad. The combination of tarragon, celery and grapes creates wonderful flavor. Adding toasted nuts will give this salad an extra crunch! Using bone in chicken makes a big difference in flavor.

2 whole chicken breasts, bone in, skin on

olive oil

salt and pepper

1/2 cup hellmann's mayonnaise

2 tablespoon chopped fresh tarragon leaves

1 cup celery, diced small

1 cup green grapes, cut in half.

Preheat oven to 350 degrees. Place chicken breasts skin side up, on a sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast chicken for 40 minutes, until cooed through. Set aside to cool. Mix the mayo and tarragon together. Once the chicken is cool, remove the skin and tear into bite size pieces. Place chicken in a bowl, add the celery, grapes, mayo mixture and salt and pepper to taste. Toss well and serve.