Chicken veronique

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From: Good Food Live

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This recipe is classed as easy

Rating 3.06 / 5 (36 votes)

Prep time:
20 min

Claire Bassano's attractive and delicately flavoured chicken salad is ideal for summertime dining


1. Mix together the chicken, grapes, celery, tarragon, lemon zest and juice, mayonnaise, cream and walnut pieces in a large bowl. Season with salt and freshly ground pepper. Mix thoroughly so the chicken is well-coated

2. To serve, pile the chicken into the centre of a bowl. Around the edge of the bowl place the chicory leaves so the pointed end is facing upwards. Scatter a few extra grapes, walnuts and tarragon over the top. Serve.


Chicken Veronique

  • 2 chicken breast fillets, cooked and diced
  • 110 g grapes
  • 2 sticks celery
  • 2 tbsp tarragon, chopped
  • grated zest and juice of half a lemons
  • 150 ml mayonnaise
  • 1 tbsp single cream
  • 1 tbsp walnut pieces
  • black pepper
  • 1 head chicory

For the garnish:

  • chopped walnuts
  • sprigs tarragon
  • grapes

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