Tarragon Chicken Salad

Tarragon Chicken Salad
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This is an easy, delicious chicken salad that will quickly become a family favorite. I use bone-in chicken breasts in this recipe, but you can easily substitute meat from a rotisserie chicken to save time.
Servings Prep Time
6 People 1 Hour
Passive Time
30 Minutes
Servings Prep Time
6 People 1 Hour
Passive Time
30 Minutes
Tarragon Chicken Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an easy, delicious chicken salad that will quickly become a family favorite. I use bone-in chicken breasts in this recipe, but you can easily substitute meat from a rotisserie chicken to save time.
Servings Prep Time
6 People 1 Hour
Passive Time
30 Minutes
Servings Prep Time
6 People 1 Hour
Passive Time
30 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Pre-heat oven to 350 degrees
  2. Place the chicken breasts on a baking sheet and brush them with olive oil and sprinkle with salt and pepper
  3. Roast for 40 - 45 minutes until internal temp reaches 160 degrees
  4. While the chicken is baking mix the yogurt, mayonnaise, tarragon, vinegar, salt and pepper in a small bowl and let rest so the flavors meld
  5. Once chicken has cooled place remove the skin, take the meat off the bone, and cut into 1 inch pieces
  6. Mix the grapes with the cut up chicken
  7. Add half the dressing to the chicken/grape mixture. Mix well and add the remaining dressing in spoonfuls until you reach your desired creaminess. Save any remaining dressing.
  8. Refrigerate the salad for at least 30 minutes and up to two days.
  9. Taste the salad and add a bit more dressing, if needed. Adjust the seasonings to your liking and serve on a bed of lettuce or in a sandwich.
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