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:

590 calories

Dietary restrictions:

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

Daily value:



  • Fat 155g 238%
  • Carbs 47g 16%
  • Saturated 29g 144%
  • Fiber 6g 22%
  • Trans 0g
  • Sugars 30g
  • Monounsaturated 79g
  • Polyunsaturated 21g
  • Protein 196g 392%
  • Cholesterol 578mg 193%
  • Sodium 1,133mg 47%
  • Calcium 826mg 83%
  • Magnesium 322mg 80%
  • Potassium 3,633mg 104%
  • Iron 12mg 64%
  • Zinc 8mg 54%
  • Phosphorus 1,863mg 266%
  • Vitamin A 870µg 97%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 1mg 57%
  • Riboflavin (B2) 2mg 105%
  • Niacin (B3) 68mg 341%
  • Vitamin B6 6mg 313%
  • Folic Acid (B9) 310µg 78%
  • Vitamin B12 2µg 35%
  • Vitamin D 0µg 0%
  • Vitamin E 19mg 97%
  • Vitamin K 407µg 508%
See detailed nutritional info Have a question about nutritional data? Let us know.
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