Serves 8
50 min
Tarragon Chicken Salad
Recipe GLPRe5889df54ee120
A classic and elegant chicken salad featuring tender, herb-roasted chicken breasts combined with fresh celery, sweet grapes, and fragrant tarragon. Bound with a bright lemon mayonnaise dressing, this salad is perfect for lunches, light dinners, or entertaining.
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Ingredients
4 skin-on, bone-in chicken breasts (split halves), about 8–10 oz each
Good-quality olive oil, for roasting
Kosher salt, to taste
Freshly ground black pepper, to taste
5 celery ribs, cut into 1/4-inch slices
40 seedless grapes (green or red), halved lengthwise
5 tablespoons fresh tarragon, finely chopped
1 Juice of 1 large lemon, freshly squeezed
1/3 cup mayonnaise
Directions
Preheat your oven to 425°F. Pat the chicken breasts dry with paper towels to remove any surface moisture. Season both sides generously with kosher salt and freshly ground black pepper.
Heat a large oven-safe skillet over medium-high heat and add a thin coating of good-quality olive oil. Once the oil shimmers, carefully place the chicken breasts skin-side down into the skillet. Sear for 4–5 minutes until the skin is golden brown and crispy, then flip.
Transfer the skillet to the preheated oven and roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
Remove the chicken from the oven and let it cool to room temperature, about 15 minutes. Once cooled, remove and discard the skin and bones, then cut or shred the meat into bite-sized pieces.
In a large mixing bowl, combine the shredded chicken with the sliced celery, halved grapes, and chopped fresh tarragon. Toss gently to distribute evenly.
In a small bowl, whisk together the fresh lemon juice and mayonnaise until well combined and smooth. Season with a pinch of salt and pepper to taste.
Pour the lemon-mayonnaise dressing over the chicken mixture and fold gently until all ingredients are evenly coated. Taste and adjust seasonings as desired.
Serve the salad immediately at room temperature, or chill in the refrigerator for up to 2 hours before serving. The salad will keep, covered, for up to 3 days in the refrigerator.
