I love to make roast chicken (or cheat and pick up a rotisserie chicken from the supermarket) but I always have lots of leftovers.  So as I was needing something to have for lunch at work I decided to make a chicken salad to add to a wrap and sandwiches.  However I wanted something a bit nicer that the usual chicken and sweetcorn, and while chicken veronique is normally a hot dish, the flavours transfer wonderfully to a cold chicken salad.

Chicken Salad Veronique

• 2 cooked and cooled chicken breasts (I used leftovers from a roast chicken)
• 1/2 cup (2 large tablespoonfuls) good Mayonnaise
• 1 1/2 tbsp chopped fresh tarragon (about half a shop bought packet)
• 1/2 cup seedless green grapes cut in half (about a dozen or so should be enough, but add as many as you like).
• freshly ground black pepper to taste.

directions:

1. Cut the chicken into 3/4 inch dice.
2. Place the chicken, mayonnaise, tarragon and grapes into a bowl and add pepper (and salt if you must) to taste and mix well.

Okay there is nothing too this recipe really, but the flavours are lovely.  If you want a bit of extra crunch you could add some chopped celery (I just can’t stand the stuff).

I also find that mayonnaise on its own can be a bit thick so you could thin it down by using half mayo/half creme fresh or add a drop of cider or tarragon vinegar to the mix.

If you really want to add to the anise flavour you could even add a splash of Ouzo.