4 split (2 whole) chicken breasts, bone in, skin on-- I used boneless skinless
good olive oil
kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves-- I did not use fresh and only used 1 tablespoon
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in half
Preheat oven 350 degrees.
Place chicken breasts, skin side up, on a sheet plan and rub them with olive oil. Sprinkle generously with salt and pepper (I forgot this part... whoops, no salt/pepper). Roast for 30 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When 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.
I used my cutco knives (LOVE them) to cut the chicken. I tried to have it shredded little as possible.