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Herb Chicken Salad
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Description
A variation on the classic chicken salad, perfect for a summer lunch or dinner.
Ingredients
- 4 whole Chicken Breasts, On The Bone
- 4 Tablespoons Olive Oil
- ½ Tablespoons Salt
- 1 teaspoon Pepper
- ½ cups Mayonnaise
- 1 Tablespoon White Wine Vinegar
- ½ teaspoons Cayenne Pepper
- 2 Tablespoons Chopped Tarragon
- 2 Tablespoons Chopped Parsley
- 2 Tablespoons Capers
- ½ cups Chopped Scallions Or Green Onions
Preparation
Season the chicken breasts using the olive oil, salt, and pepper and then roast the chickens for 45 minutes in a 350-degree oven.
While the chickens are roasting, you can make the sauce. Combine the mayo, white wine vinegar, cayenne, tarragon, parsley, capers, and green onions in a large bowl and salt and pepper to taste.
Once the chicken has finished roasting, let it cool for about 20 minutes and then remove the skin and discard. Get as much of the meat off the bone as you can, and chop it into bite-sized pieces. Combine the sauce and chicken and refrigerate to let the flavors combine. Then enjoy!
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