From Salad’s Kitchen: Chicken Tarragon Salad

Hello friends!

As I mentioned in this morning’s post; I’ve been happy to settle back into cooking at home this week.  For lunch, I put together a simple, but flavorful Tarragon Chicken Salad (utilizing several of yesterday’s groceries!).


  • 1 tbs light olive oil (I prefer light to extra virgin olive oil)
  • zest of 1/2 lemon, juice o 1/2 lemon
  • 2 green onions, chopped (just the green parts)
  • 2 tsp fresh or dried tarragon
  • 1/4 tsp. garlic powder
  • 1 tbs balsamic vinegar or  add another tbs of lemon juice)
  • 1/4 lb deli chicken cut in one slice, chopped (see, I told you we had a purpose for the one slice)
  • salt, pepper to taste

In a large bowl, whisk the first six ingredients together, until you create an emulsion (This on its own would make a terrific salad dressing). Next add chicken, mix to coat with the dressing. Add salt and pepper to taste. Serve over a salad or on grilled baguette. Serves 2.


  • This  is a perfect use for leftover cooked chicken or you can ask the deli to give you a 1/4 lb in one thick slice.
  • Since this contains no mayo,  fear not for picnic-safety!
  • Due to the strength of flavors, this could easily be made with tofu for an easy, but hearty vegan meal.

I served mine over a spinach salad with cucumbers, red peppers, red cabbage and mixed olives.


4 Comments Add yours

  1. Jen says:

    I hope those olives are pitted – DON’T CHOKE ON THE PITS SALAD!

    1. Thank you for your concern:)

  2. Cutie Patooty says:

    Chicken Tarrago Salad=Cutie Patooty wishing she never heard the words chicken and tarragon together. Double yuck, ew, ew, ew, with truffle oil on top.

    1. I’m wearing my new truffle oil perfume to dinner tonight, can’t wait to sit next to you.

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