This salad is good on bread or rolls for a sandwich or simply on greens. The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!
Recipe
4 chicken breasts, bone in, skin on
good olive oil
kosher salt and pepper
Rub chicken with olive oil, salt and pepper. Roast in a 350 degree oven for 40-50 minutes until done. Let cool slightly and then chop into bite size pieces.
In the meantime, mix together in a large bowl:
1/2 cup good mayo
1 1/2 tablespoons fresh chopped tarragon
1 cup celery, diced small
1 cup green or red grapes, cut in half
Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.