Veronique Chicken Salad (French)

We had some fresh tarragon on hand and wanted to make a dish that would truly bring forth all its flavor. Thus, some French cooking was in order. But we didn't want it to be a fried / baked dish, as the flavor of the herb would somewhat wither - so a salad remained the only option. And what better salad to complement and enhance the tarragon flavor than a creamy chicken salad with raw celery root and fresh green grapes? The Frenchies have had a stroke of genius with this combination. Try it as soon as you can and you'll love it. No "but"s. :)
Recipe source: adapted from The Barefoot Contessa (Ina Garten). 



Ingredients (serves 2):

• 150 g celery root (about 1/4 of a large one)
• 2 chicken breasts (275 g) + a little oil for frying
• salt and pepper
• half a large green grape (180 g)
• 80-100 ml mayonnaise
• a big handful of fresh tarragon 

Season the chicken with salt and pepper and fry it gently, about 6-7 minutes on each side, until it's done.

While the meat cooks, clean the celery and cut it into 2-3 cm cubes (bite-sized):

Also clean the grape and cut each round into halves:

When the chicken is done, cut it also into cubes or bite-sized pieces:

Put the celery, chicken and grapes into a large salad bowl and pour the mayo on top. Prepare to pick the tarragon leaves:

Pick the leaves and break them with your hand (metal oxidizes them) right above the bowl:

Mix well and the salad is done. Serve immediately with crispy bread. Dig in! :)