GEORGIA PEACHY CHICKEN SALAD
4 split chicken breasts, bone-in skin-on
1/4 cup olive oil Salt and pepper
1/2 cup mayonnaise
1 1/2 tablespoons fresh chopped tarragon leaves (don’t use dried)
1 cup diced celery
1 1/2 cup chopped Georgia peaches
Preheat oven to 350º.
Brush chicken with olive oil, then sprinkle generously with salt and pepper. Bake for 35 to 40 minutes or until done, then allow chicken to cool.
Remove chicken from bones and discard skin and bones. Cut meat into ½-inch cubes.
Combine remaining ingredients in a large bowl and toss until well combined.
* Serve with croissant rolls or your favorite buttermilk biscuits
* You can use a store bought rotisserie chicken but the way this chicken is cooked really brings out the other flavors.
* You can add a cup of chopped Georgia pecans