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My Favorite Chicken Veronique

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“This is your basic chicken salad -- and my old standby recipe. Veronique in the name indicates the presence of green grapes which make this salad extra-delicious. I like to serve it surrounded with fresh fruits in season and hot muffins or sliced tea breads. This is a perfect summer lunch or supper menu, to my way of thinking. Note that cooking time is actually chilling time.”
READY IN:
4hrs 20mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 2 cups coarsely diced cooked chicken
  • 2 tablespoons lemon juice
  • 12 teaspoon salt
  • 1 cup sliced celery, chilled
  • 1 cup seedless white grapes, chilled
  • 2 hard-cooked eggs, chilled and chopped
  • 12 cup mayonnaise
  • 14 cup blanched slivered almond, toasted (almond halves may be used, also)

Directions

  1. Sprinkle chicken with lemon juice and salt; chill several hours.
  2. Halve grapes if they are very large. Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly.
  3. Season salad with salt to taste.
  4. Note: This salad goes equally well with a vegetable platter. Omit the grapes and add chopped onion to taste, if desired. Serve surrounded with fresh vegetables or vegetables vinaigrette. Add a savory muffin or tea bread for an equally delightful meal.

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