We used a scraped vanilla bean in the dressing to harmonize the creamy, salty, sweet, and tart flavors. This is the ultimate chicken salad sandwich with pita pockets!

  • 3 chicken breasts
  • 1 tbsp olive oil
  • ¼ tsp ground pepper
  • ½ tsp salt
  • Fresh tarragon leaves
  • 2 crispy apples, (Gala, Fiji, Granny Smith), peeled, cored, and diced
  • 2 stalks celery, split into 4 strips and ¼ - inch sliced
  • 25 red grapes, halved
  • 2 green onions, sliced
  • 3 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 Rodelle Vanilla Bean, split and scraped
  • Salt TT
  1. Preheat oven to 350°F.
  2. Place chicken breasts in a baking dish. Spread a teaspoon of olive oil over the breasts. Sprinkle with salt and pepper, and garnish with fresh tarragon leaves (about 5 leaves per breast).
  3. Bake for 25 minutes, or until chicken is completely cooked through. Let cool about 8 minutes prior to dicing.
  4. Meanwhile, in a medium bowl, combine apples, celery, grapes, onions and and add chicken breast when cooled and diced.
  5. In a small bowl, whisk the mayonnaise, olive oil, vinegar, Rodelle Vanilla Bean scraped seeds, and salt.
  6. Toss the dressing into the salad.
  7. Serve immediately, or cover and refrigerate until ready to serve.