So years and years ago, there was this great cooking supply store in pacific beach. Great news. It was located next to the crown books where I was a manager, and later on, took over the bookstore space which was much bigger.

What was so great about this store, was that they held live cooking classes daily, taught by local restuarant chefs, and even some self-taught cooks. I met a lot of chefs that way, learned a lot of tricks and tips, and really improved my cooking game. Until they were out of business. But for a good 15+ years on and off, I attended at least one class a month. I miss those days.

One of the first recipes I ever remember, in fact, I’d almost bet it was one of my first classes ever, was chicken veronique. I’d never heard of it. Chicken, in a creamy white wine sauce, with grapes? And tarragon? Oh my goodness, was it epic. And the brain child of phillis cary, the casual gourmet… one of my favorite instructors ever, and eventually a huge mentor of mine. I still have her original recipe, but per usual, I’ve put my own twist on it, and even come up with a totally different version using the same flavor profile.

This is my chicken veronique salad, and it’s a good one. Perfect for chicken salad sandwiches, a side salad, picnic contribution and all around great lunch.

Ingredients:

2 cooked chicken breasts, diced

1 1/4 cups of halved purple grapes

6 celery stalks, diced

1 small shallot, minced

4 sprigs of tarragon, leaves stripped and minced

1 Tbsp old style grainy mustartd

2 Tbsp sour cream

3 Tbsp avocado mayo

Directions:

Combine all ingredients carefully in a medium sized bowl. Refrigerate until serving.

Can be made ahead of time. Will keep in fridge for three days.