Ingredients (11)
- 2 bone-in chicken breasts (about 2 pounds)
- 2 whole chicken legs (thigh and drumstick, about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup small-dice red onion
- 2 tablespoons champagne vinegar
- 1 cup small-dice tart apple, such as Braeburn, Granny Smith, or Gravenstein
- 2/3 cup small-dice celery (from about 2 medium celery stalks)
- 2/3 cup mayonnaise
- 3 tablespoons finely chopped fresh tarragon leaves
- Calories319
- Fat24.3g
- Saturated fat5.42g
- Trans fat0.1g
- Carbs2.03g
- Fiber0.48g
- Sugar0.94g
- Protein21.79g
- Cholesterol91.46mg
- Sodium150.02mg
- Nutritional Analysis per serving (14 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Chicken salad is often an uninspired combination of bland chicken cubes and globs of mayonnaise. In this French-inspired version, we start with meat from roasted bone-in chicken pieces, shred it, and mix it with tart apples, celery, mayonnaise, and anise-y tarragon, plus diced red onion that’s been mellowed by champagne vinegar. The result is an elegant salad that can be eaten for a light lunch with greens or served in a buttery croissant along with a refreshing wine cocktail.
Game plan: You can substitute a whole rotisserie chicken for the roasted chicken pieces in this recipe. You’ll need 4 cups of shredded meat. Try it using our homemade Mayonnaise, you won’t regret it.
Tips for Chicken
Instructions
- 1Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes.
- 2Remove the chicken from the baking sheet to a cutting board and let it rest until cool enough to handle, about 20 minutes. Meanwhile, place the onion and vinegar in a small, nonreactive bowl and set aside.
- 3When the chicken has cooled, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl (you should have about 4 cups).
- 4Add the onion-vinegar mixture and the remaining ingredients, season with salt and pepper, and stir to evenly combine. Taste and season with additional salt and pepper as needed. Cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour.
Recommended from Chowhound
Recipe Round-Ups
You'll Have Zero Beef with These Delicious Veggie Burgers
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
Guides
5 Guacamole Mistakes You’re Making
by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...
Recipe Round-Ups
Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...