Chicken Veronique

Claire Bassano's attractive and delicately flavoured chicken salad is ideal for summertime dining
Chicken Veronique
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


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


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.

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