Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Tarragon Chicken Salad with Creamy Blue Cheese Dressing Recipe
Apr 11, 2011 @ 11:43 AM
Posted by
Daily Value: 67%
Servings: 4
Low-Carb
Posted by
Nutrition
Cal/Serving: 1,348Daily Value: 67%
Servings: 4
Low-Carb
| Fat | 95g | 146% |
| Saturated | 24g | 118% |
| Trans | 0g | 0% |
| Carbs | 12g | 4% |
| Fiber | 2g | 7% |
| Sugars | 9g | 0% |
| Protein | 108g | 215% |
| Cholesterol | 381mg | 127% |
| Sodium | 1366mg | 57% |
| Calcium | 241mg | 24% |
| Magnesium | 156mg | 39% |
| Potassium | 1639mg | 47% |
| Iron | 5mg | 28% |
| Zinc | 7mg | 45% |
| Vitamin A | 2215IU | 44% |
| Vitamin C | 11mg | 19% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 1mg | 47% |
| Niacin (B3) | 41mg | 207% |
| Vitamin B6 | 3mg | 131% |
| Folic Acid (B9) | 94µg | 23% |
| Vitamin B12 | 2µg | 31% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 5mg | 27% |
| Vitamin K | 106µg | 133% |
| Fatty acids, total monounsaturated | 43g | 0% |
| Fatty acids, total polyunsaturated | 21g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Istock/photostockam
A main-dish salad layered with flavors, this chicken salad delivers the best of the herb garden along with the wonderfully warm, creamy flavors of blue cheese, honey, and tarragon.
INGREDIENTS
For the creamy blue cheese dressing:
- 2 ounces blue cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 4-6 tablespoons olive oil
- 1-2 tablespoons kefir yogurt drink (optional)
- Salt and pepper, to taste
For the chicken:
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 cup whole-milk Greek-style yogurt
- 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon dried
- 3 boneless skinless chicken breasts (about 1 ½ pounds)
- Salt and pepper, to taste
- ½ cup walnuts
- 1 head soft butter lettuce, torn into bite-size pieces
- ½ head radicchio, thinly sliced or cut into chiffonade
- 1 cup arugula or mixed greens, washed and chilled
DIRECTIONS
For the creamy blue cheese dressing:
With a fork, mash together the blue cheese, vinegar, tarragon, and honey. Drizzle in the olive oil until a smooth paste is formed. For a creamier dressing, add kefir, to taste. Season with salt and pepper.
For the chicken:
Preheat the oven to 350 degrees.
In a glass bowl, toss together the garlic, olive oil, yogurt, and tarragon. Season the chicken breasts lightly with salt and pepper, place in the bowl with the yogurt mixture, and toss to coat. Arrange the chicken in a single layer in an open baking dish; spoon the yogurt mixture over the chicken, covering every surface. Bake for 35 minutes, basting midway to keep the chicken moist.
Place the walnuts in another open dish alongside the chicken, and bake for 10 minutes. Remove both dishes from the oven and cool.
In a large salad bowl, toss the lettuce, radicchio, and arugula or mixed greens with the creamy blue cheese dressing, to taste. Neatly arrange on 4 separate salad plates, topping evenly with thinly sliced baked chicken. Finely chop the walnuts, dividing between each salad, and serve.
Recipe Details
Adapted from “The Complete Kitchen Garden” by Ellen Ecker Ogden (Abrams, 2011).
Servings: 4
