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.
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.