• 4 chicken breasts
• Olive oil
• Kosher salt and freshly ground black pepper
• 1/2 C mayonnaise
• 1 1/2 Tbs chopped fresh tarragon leaves
• 1 C small-diced celery (2 stalks)
• 1 C green grapes, cut in 1/2

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool 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.

Let stand overnight.

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I’ve made this one several times, it’s kind of bland if you serve it right away - letting it stand brings all the flavors together really nicely.