chicken salad

Ingredients:

4 split chicken breasts, bone in, skin on
olive oil
salt and pepper
3/4 cup mayonnaise
1 1/2 Tbsp chopped fresh tarragon leaves
2 stalks celery, diced

Instructions:

Place the chicken breasts on a baking sheet and rub with olive oil. Season with salt and pepper. Roast for 35-40 minutes, until cooked through. Set aside to cool.

When cool, remove and discard skin and bones. Cut the chicken into 3/4 inch dice. Mix with the mayo, tarragon, and celery and check to see if it needs more salt and pepper.

Tuna Nicoise Tartine

Take a French baguette or other loaf of good bread and slice on a severe bias in order to end up with thin, 10-inch long slices.

Brush both sides of the bread with olive oil, season with salt and broil until nicely toasted.

Brush the top side of the bread with mayonnaise or aioli (preferably homemade) then top with Bibb lettuce.

On top of that, place a good amount of tuna salad (made using Italian oil-packed tuna that has been drained in a mesh strainer (but not squeezed dry), mayonnaise, chopped cornichon or pickles, capers, salt, pepper and various herbs (parsley, chervil, tarragon, etc.)).

Place a few halved Nicoise olives on top of the tuna salad.

Then top everything with alternating very thin slices of radish and thin slices of hard-boiled eggs.

Season with course sea salt and sliced chives.