She Strengthens

Elevate Your Chicken Salad Game with This French-Inspired Recipe

A Cut Above the Rest

Tired of the same old bland chicken salad? Look no further! Our French-inspired recipe takes this classic dish to new heights by incorporating roasted bone-in chicken, tangy apples, crunchy celery, and a hint of anise from fresh tarragon.

The Perfect Blend of Flavors

To create this elegant salad, we start by roasting chicken breasts and legs to perfection. Then, we shred the meat and mix it with diced red onion that’s been mellowed by champagne vinegar, tart apples, and crunchy celery. The result is a harmonious blend of flavors and textures that will impress even the most discerning palates.

A Refreshing Twist

Serve this salad as a light lunch with mixed greens or as a satisfying snack in a buttery croissant, paired with a refreshing wine cocktail. The possibilities are endless!

Tips and Variations

• Substitute a whole rotisserie chicken for the roasted chicken pieces to simplify the recipe.
• Take your salad to the next level by using homemade mayonnaise – you won’t regret it!

Recipe Details

Yield: About 6 cups
Difficulty: Easy
Total Time: 1 hour 20 minutes, plus 1 hour chilling time

Ingredients

• 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

Instructions

1. Roast the Chicken: Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken with olive oil and season with salt and pepper. Cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes.
2. Prepare the Onion Mixture: Meanwhile, place the onion and vinegar in a small bowl and set aside.
3. Shred the Chicken: Remove the chicken from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl.
4. Combine the Ingredients: Add the onion-vinegar mixture, apple, celery, mayonnaise, and tarragon to the bowl. Season with salt and pepper to taste.
5. Chill and Serve: Cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour. Serve and enjoy!