Tarragon Chicken Salad with Creamy Blue Cheese Dressing Recipe




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

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.


Calories per serving:

662 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 46g 71%
  • Carbs 13g 4%
  • Saturated 8g 39%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 21g
  • Polyunsaturated 10g
  • Protein 51g 101%
  • Cholesterol 144mg 48%
  • Sodium 283mg 12%
  • Calcium 217mg 22%
  • Magnesium 98mg 24%
  • Potassium 957mg 27%
  • Iron 3mg 18%
  • Zinc 2mg 16%
  • Phosphorus 504mg 72%
  • Vitamin A 218µg 24%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 17mg 86%
  • Vitamin B6 2mg 81%
  • Folic Acid (B9) 88µg 22%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 102µg 127%
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