Recipe: Chicken Apple Tarragon Salad


There’s something so delicious about the combination of chicken, tarragon  and apples.  It’s sweet, tangy, comforting, and just plain delicious.  Throw in some leafy greens with balsamic and olive oil, and you have yourself a pretty delicious lunch.

1/4 cup homemade mayo (optional)
1 teaspoon chopped taragon
1/2 apple, diced
1/2 pound skinless boneless chicken breasts (usually this amounts to 3 large or 4 small)
1 clove garlic, smashed
5 peppercorns
1 tablespoon chopped chives
4 cups organic salad greens
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

In a medium sized pot, add the chicken, peppercorns, garlic, and a generous dash of salt.  Cover with water and bring to a boil.  Cover, reduce to simmer for 20 minutes until the chicken is cooked through.  Remove the chicken from the water (which I save for stock) and set aside to cool.  Dice the chicken into small pieces and combine with the mayonnaise, chives, tarragon, salt, pepper, and apples. Dress the greens with olive oil and balsamic vinegar and serve alongside the chicken salad.

Serves 4

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