"CHICKEN SALAD"

From Barefoot Contessa at Home by Ina Garten

4 split (2 whole) chicken breasts, bone-in, skin-on
olive oil
kosher salt and freshly ground black pepper
3/4 cup good mayo
1 1/2 tablespoons chopped fresh tarragon, or about 1 teaspoon dried
1 cup small-diced celery (2 stalks)

Preheat oven to 350 degrees.

Place 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 bite-sized pieces.  Place the chicken in a bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.  YIELD:  4 to 5 servings

**If roasting the chicken seems like too much work, IT'S NOT!!  Very easy to put together and the chicken tastes the best this way.  One thing you can do is buy a bunch of chicken and roast it like this.  Put all the meat in a freezer bag and keep in the freezer so you have it on hand when you need it.