Filed Under: north-american, pan-fry, Potatoes, Side, Under 20 Mins

Tarragon Chicken Salad

Stuff leftovers in a whole-grain pita for lunch tomorrow

April 8th, 2012

Recipe by David Grenier
Food styling by Ian Muggridge

Prep Time
10 minutes
Cook Time
20 minutes
  • 1 teaspoon olive oil, plus ⅓ cup
  • 4 chicken breasts, skinless, boneless
  • 4 cups halved red new potatoes (about 1 lb)
  • 3 cups halved green beans
  • 1 tablespoon grainy mustard
  • 2 tablespoons sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons fresh tarragon, chopped
  • 4 cups mâche or mixed greens
  1. Heat 1 teaspoon oil in a large skillet over medium-high. Season chicken with salt and pepper and cook about 6 minutes per side, or until cooked through. Remove from heat and set aside. When cool enough to handle, shred chicken.

  2. Place potatoes in a pot and cover with cold salted water. Bring to a boil and cook 5 minutes or until tender. Add beans and continue cooking 2 minutes. Drain and rinse with cold water.

  3. In a large bowl, combine mustard, vinegar and lemon juice. Whisk in remaining oil. Add chicken, potatoes, beans and tarragon to dressing, mix well, and season to taste. Divide mâche among plates and top with chicken mixture.

Nutrients Per Serving

303 calories, 15 g fat, 24 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamin C.

Tarragon Chicken Salad
Photography by James Tse

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