Best 2 Chicken Salad Veronique Recipes

Chicken salad veronique is a classic French dish that combines the delicate flavors of chicken, grapes, and walnuts in a creamy dressing. It is a wonderful choice for a light lunch, a summer picnic, or an elegant dinner party. This dish is believed to have originated in the early 20th century and was named after the famous French actress, Véronique.

Let's cook with our recipes!

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

Ingredients

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 WITH NECTARINES

Chicken Salad Veronique With Nectarines image

From the Seattle Times, July 25, 2005. I haven't made it yet, but it sounds wonderful to me, and perfect for an August evening.

Provided by BarbryT

Categories One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon salt
1/4 cup slivered almonds
1/3 cup mayonnaise
1/4 cup plain low-fat yogurt
3 tablespoons fresh lemon juice, divided
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves, chopped
1/4 cup small-chopped celery
3 tablespoons chopped green onions
1 1/2 cups green seedless grapes, each cut in half
1 ripe nectarine

Steps:

Put the chicken breasts in a large saucepan and add water to cover. Season with 1 t salt. Bring just to a boil; reduce heat and simmer 10 to 15 minutes or until cooked through. Remove chicken from water and cool. Dice and put in large bowl.
While chicken is cooking, toast the almonds in a skillet set over medium heat. Time 5 minutes or just until the almonds are beginning to turn golden. (Alternatively, toast almonds in a 350-degree oven for 15 minutes.) Let cool and coarsely chop.
Mix together mayonnaise, yogurt, 2 T lemon juice, salt and pepper to taste. Fold into the chicken, Stir in the thyme, celery, green onions and grapes. Cover and refrigerate several hours to chill and blend flavors.
Just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. Fold the nectarine and almonds gently into the salad.

Tips:

For a creamier salad, use full-fat mayonnaise and sour cream.
If you don't have any celery, you can substitute chopped green bell pepper or cucumber.
To make the salad more festive, add a handful of chopped fresh herbs, such as chives, parsley, or tarragon.
If you're using leftover chicken, be sure to remove the skin and bones before chopping it.
Serve the salad on a bed of lettuce or mixed greens for a light and refreshing meal.

Conclusion:

Chicken salad veronique is a classic dish that is perfect for any occasion. It's easy to make, delicious, and can be tailored to your own taste preferences. Whether you're serving it for a casual lunch or a formal dinner, this salad is sure to be a hit.