I gave my classic chicken salad a bit of a French twist with Dijon mustard, fresh tarragon, and by grilling the chicken with herbs de Provence. If you’ve never had my perfect grilled chicken in chicken salad, you’re in for a treat. It adds so much flavor to chicken salad!
I made this chicken salad for Oscar Sunday with my mom and she boldly stated, “This is the best chicken salad I’ve ever tasted.” Need I say more?
I adore chicken salad. Probably because I love chicken! It’s such a nice thing to have on hand to throw in a sandwich, pack up for a picnic, serve to company as part of a fancy little salad trio, or eat for lunch on a busy workday. How many recipes can accomplish all that? For the Oscars, I served this Tarragon Chicken Salad in phyllo cups for an elegant appetizer.
No matter how you enjoy yours, I hope you love this Tarragon Chicken Salad as much as we do!
2 lbs chicken breast
Paprika, garlic powder, herbs de Provence, salt, pepper for chicken
1 cup plain Greek yogurt
1 small small lemon (zest and juice)
1 tsp Dijon mustard
1 Tbsp fresh tarragon leaves, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups red grapes, washed, dried, and chopped
1/2 cup slivered almonds
- To grill the chicken: Preheat grill to about 350-375 degrees. Slice breasts in half for chicken cutlets. Season cutlets well on both sides with paprika, garlic powder, sea salt, freshly ground pepper, and herbs de Provence. Drizzle with olive oil on both sides, rubbing the spices in. Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Cool completely before making chicken salad.
- Whisk together Greek yogurt, zest from one lemon, juice from one lemon, Dijon mustard, sea salt, ground black pepper, and fresh tarragon in a large bowl.
- Chop chicken breast and add to bowl along with grapes, and almonds. Stir until combined and chill until ready to serve.