Tarragon Chicken Salad recipes

Tarragon Chicken Salad recipes


  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • coarse salt
  • ground pepper
  • 1/4 cup white-wine vinegar
  • 1/4 cup olive oil
  • 3 celery stalks, thinly sliced
  • 2 tablespoons fresh tarragon leaves
  • 1 head green-leaf lettuce (12 ounces), leaves separated


  1. 1. Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.
  2. 2. Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

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