Chicken Salad

CHICKEN SALAD
adapted from Ina Garten

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Salt and pepper
3/4 cup mayonnaise
1 1/2 teaspoons tarragon
1 cup small-diced celery

Preheat the oven to 350.

Place the chicken breasts, skin side up, 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 to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

*** Jesse ate his on a whole wheat bagel. I ate mine with Romaine leaves.