Tarragon Chicken Salad

September 2008
Tarragon Chicken Salad

by 4 people

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Whether served inside or out, this seasonal dish will prove that it's easy being green.

Makes: 8 servings

Prep: 20 mins

Cook: 15 mins

  • 4 skinless, boneless chicken breasts
  • 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 8 ounces mixed greens
  • 1 1/2 cups red seedless grapes, halved
  • 3/4 cup hazelnuts, toasted
  1. Brush the chicken with 2 tablespoons olive oil; season with salt and pepper. Heat a grill pan over medium heat; add the chicken, cover and cook, turning, until cooked through, about 12 minutes. Let cool, then thinly slice.
  2. In a large bowl, whisk together the remaining 3 tablespoons olive oil, the vinegar, tarragon, shallot, lemon juice and mustard; season with salt and pepper. Add the chicken, greens, grapes and hazelnuts; toss to coat.