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:

577 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free

Daily value:



  • Fat 155g 238%
  • Carbs 45g 15%
  • Saturated 29g 143%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 30g
  • Protein 187g 374%
  • Cholesterol 516mg 172%
  • Sodium 1,757mg 73%
  • Calcium 813mg 81%
  • Magnesium 303mg 76%
  • Potassium 3,838mg 110%
  • Iron 11mg 62%
  • Zinc 7mg 49%
  • Phosphorus 1,838mg 263%
  • Vitamin A 7,134IU 143%
  • Vitamin C 31mg 51%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 73%
  • Niacin (B3) 74mg 369%
  • Vitamin B6 6mg 288%
  • Folic Acid (B9) 276µg 69%
  • Vitamin B12 2µg 34%
  • Vitamin D 1µg 0%
  • Vitamin E 17mg 84%
  • Vitamin K 402µg 502%
  • Fatty acids, total monounsaturated 80g
  • Fatty acids, total polyunsaturated 20g
See detailed nutritional info Have a question about nutritional data? Let us know.

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