Tarragon Chicken Salad with Creamy Blue Cheese Dressing Recipe


Nutrition

Cal/Serving: 655
Daily Value: 33%
Servings: 4

Low-Carb
Fat46g71%
Saturated8g40%
Trans0g0%
Carbs14g5%
Fiber2g9%
Sugars8g0%
Protein49g97%
Cholesterol130mg43%
Sodium442mg18%
Calcium224mg22%
Magnesium95mg24%
Potassium1027mg29%
Iron3mg18%
Zinc2mg15%
Vitamin A1795IU36%
Vitamin C8mg13%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg20%
Niacin (B3)19mg93%
Vitamin B62mg75%
Folic Acid (B9)80µg20%
Vitamin B121µg9%
Vitamin D0µg0%
Vitamin E4mg21%
Vitamin K102µg127%
Fatty acids, total monounsaturated21g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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Tarragon
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.

5
Ratings2

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

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