Tarragon Chicken Salad

Fresh flavors come together in this delightful chicken salad, featuring roasted chicken infused with the subtle anise taste of tarragon, mixed with creamy Greek yogurt, and paired with crisp mixed greens and cherry tomatoes for a light and refreshing summer treat.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups mixed greens, such as arugula, spinach, and lettuce
• 1 cup cherry tomatoes, halved

Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and place the chicken pieces on it.

Drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt and black pepper.

Toss to coat evenly.

Roast in the oven for 20-25 minutes, or until the chicken is cooked through.

Let it cool completely.

In a large bowl, whisk together the Greek yogurt, Dijon mustard, chopped tarragon, and chopped parsley until smooth.

Once the chicken has cooled, chop it into small pieces and add it to the bowl with the yogurt mixture.

Mix until the chicken is well coated.

In a large serving bowl, combine the mixed greens and cherry tomatoes.

Top with the chicken mixture and toss gently to combine.

Drizzle the remaining 1 tablespoon of olive oil over the salad and serve immediately.

Notes

Use fresh and high-quality ingredients, especially the tarragon and parsley, to get the best flavor out of this salad.

You can prepare the chicken a day in advance and store it in the refrigerator overnight, then assemble the salad just before serving.

If you’re not a fan of Greek yogurt, you can substitute it with sour cream or mayonnaise, but keep in mind that the flavor and texture will be slightly different.

This salad is quite versatile, so feel free to customize it to your taste by adding other ingredients such as diced onions, crumbled bacon, or grated cheese.

If you’re making this salad for a crowd, you can easily double or triple the recipe.

Just keep in mind that you may need to adjust the cooking time for the chicken.

To make this salad more substantial, you can serve it on top of a bed of quinoa or brown rice, or add some crusty bread on the side.

Nutrional Value

• Calories: 340
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 35g