One of the first Barefoot Contessa recipes I ever made was her Chicken Salad Veronique. Chicken, green grapes, mayo, tarragon..it’s obviously delicious!
When thinking about this recipe to prep ahead for lunches, I knew I had to do some THM tweaking. Luckily, that was fairly easy to do while keeping all the wonderful flavors intact.
Chicken Salad Veronique THM Style (THM E)
- 1 1/2 – 2lbs diced cooked chicken breast (I cooked mine by seasoning with salt, pepper, and poultry seasoning and baking in a 350 degree oven for 12-15 minutes.)
- 1 stalk celery, diced
- 1 c green grapes, halved or quartered
- 1/2 c low fat mayonnaise
- 3 Tsp plain Greek yogurt
- 1/2 Tsp fresh tarragon
- 3 chives, thinly sliced
- salt and pepper
Combine all ingredients in a large bowl. Taste for seasoning and adjust as necessary. Seal in an airtight container in the fridge.
This chicken salad is truly scrumptious. The grapes give it a sweet tang and break up the richness a little. Celery adds great crunch and texture. It’s perfect atop some sourdough with a few lettuce leaves and a swipe of Dijon mustard.
Kids even like it as well! My creatures were stealing it off my plate faster than I could eat it. Plus, it’s a fabulous make-ahead for lunches.