Barefoot Contessas Chicken Salad Veronique Recipes

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CHICKEN SALAD CONTESSA



Chicken Salad Contessa image

Provided by Ina Garten

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
  • When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE



Barefoot Contessa's Chicken Salad Veronique image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Provided by Juenessa

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is cooked through.
  • Set aside until cool.
  • When the chicken is cool, remove the meat from the bones and discard the skin and bones.
  • Cut the chicken into a 3/4-inch dice.
  • 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.

CHICKEN SALAD VERONIQUE BAREFOOT CONTESSA - INA GARTEN



Chicken Salad Veronique Barefoot Contessa - Ina Garten image

Make and share this Chicken Salad Veronique Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is cooked through.
  • Set aside until cool.
  • When the chicken is cool, remove the meat from the bones and discard the skin and bones.
  • Cut the chicken into a 3/4-inch dice.
  • 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.

Nutrition Facts : Calories 270.4, Fat 16.6, SaturatedFat 3.4, Cholesterol 54, Sodium 275.5, Carbohydrate 15, Fiber 0.8, Sugar 8.5, Protein 15.8

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