Tarragon Chicken Salad

tarragon chicken salad
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.