Today I made an Herbed Potato Salad and this Chicken Salad Veronique, which I got from FoodTV's Ina Garten (the Barefoot Contessa). The recipe was outstanding.
Below is the recipe as I altered it:
2 pkgs chicken tenderloins
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise (used Hellman's)
1 1/2 tablespoons chopped fresh tarragon leaves
1/2 one small Vidalia onion
1/2 bunch chives, chopped
1/2 bunch watercress, chopped
1/2 bunch chervil, chopped
1 cup green grapes, cut in 1/2
Preheat the oven to 350 degrees F.
Place chicken in a bowl, pour olive oil over it, season liberally with salt and pepper and pour out onto a cookie sheet.
Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until lukewarm.
Cut the chicken into bite-size pieces. Place the chicken in a bowl; add the mayonnaise, tarragon, chervil, watercress, onion, grapes.
Honestly, this was fabulous, and I do NOT like to experiment with chicken salad.
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