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Home Peanut Butter Tandy Cakes With Sour Cream

Chicken Salad Veronique Recipe

Ingredients

How to make it

  • Heat grill. Salt and pepper chicken breasts. Grill about 20-30 minutes until skin is crisp and meat is no longer pink, set aside.
  • Meanwhile, in a large bowl, add chopped celery, onion, scallions and grapes. Combine.
  • When chicken is cool enough to handle, peel off skin, remove meat from bone and chop into 1 inch cubes. Add to celery mixture.
  • Add mayonnaise and stir to coat evenly. Add tarragon and walnuts and gently toss once again.

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The Cook

witchywoman Longview, WA

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