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, Alcohol Free

Daily value:



  • Fat 184g 283%
  • Carbs 53g 18%
  • Saturated 31g 157%
  • Fiber 9g 34%
  • Trans 0g
  • Sugars 31g
  • Monounsaturated 83g
  • Polyunsaturated 42g
  • Protein 203g 405%
  • Cholesterol 578mg 193%
  • Sodium 1,134mg 47%
  • Calcium 870mg 87%
  • Magnesium 392mg 98%
  • Potassium 3,829mg 109%
  • Iron 13mg 71%
  • Zinc 9mg 63%
  • Phosphorus 2,017mg 288%
  • Vitamin A 870µg 97%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 1mg 67%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 69mg 344%
  • Vitamin B6 7mg 325%
  • Folic Acid (B9) 354µg 88%
  • Vitamin B12 2µg 35%
  • Vitamin D 0µg 0%
  • Vitamin E 20mg 98%
  • Vitamin K 408µg 510%
Have a question about nutritional data? Let us know.
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