Tarragon Chicken Salad

YIELDS | 2-4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 0 MINS

Recipe Image

This tarragon chicken salad is so easy to make (it uses left over, cooked chicken), and has has so many wonderful flavors. The cardamom and grapes marry well with the tarragon and the crunch from the walnuts give the salad a “meaty” texture. This salad has it all and happens to be very healthy too!

INGREDIENTS

• 2- 6oz chicken breasts, cooked cut into 1″ cubes
• 2 large handfuls of fresh baby spinach, rinsed about 4 cups
• 2 stalks celery, chopped (about 1 cup)
• 1 medium ripe pear, chopped or 10 seedless grapes, halved
• 2 tablespoons fresh tarragon, chopped or 1 tablespoon dried
• 3 tablespoons chopped walnuts, optional
• 1 tablespoon olive oil
• 1 tablespoon hulled, raw sunflower seeds
• 1 tablespoon dried cranberries or dried cherries, chopped, optional
• Kosher salt and freshly ground pepper to taste

Dressing
• 3 tablespoons Basic Dressing or olive oil
• 1 tablespoon orange marmalade
• 1/4 teaspoon cardamom
• Kosher salt and freshly ground pepper to taste

INSTRUCTIONS

1. In a small bowl or jar with a lid, add the 3 tablespoons basic dressing or olive oil, 1 tablespoon tarragon, the 1⁄4 teaspoon cardamom and the marmalade and mix or shake until incorporated.
2. In a medium sized serving bowl, mix the cut, cooked chicken, olive oil, cardamom and the 2 tablespoons of the chopped tarragon, sprinkle with salt and a couple cranks of fresh pepper.
3. Add the spinach, nuts, seeds and fruit to the serving bowl, and toss with some of the dressing and serve.

NOTES

Substitute favorite greens—spinach, Mache, arugula, or watercress–to vary the salad’s taste.

Happy Eating!

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