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Tarragon-Dill Grilled Chicken Salad

Tarragon-Dill Grilled Chicken Salad

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This light and tangy summer salad combines the smoky flavor of grilled chicken with the crunch and sweetness of apples and grapes. Serve it with croissants or another type of sweet, buttery bread. The salad also works well as a sandwich filling.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
  2. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.
  3. To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.
  4. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  5. Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.
  6. Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.
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Reviews

aspirateur
8
1/16/2008

I wanted to try this recipe because the chicken is grilled, and wow did it make a difference! This is definitely my new favorite summer salad. I spread it on mini croissants for finger sandwiches at a party, and it was a HUGE hit--they were the first thing to go from the buffet table. I reserved some leftovers for myself and it was even better the next day after the flavors had melded. I didn't use nuts since I was making it for a group, but I think they would go great in it too. Thanks for a great recipe!

Laura S.
8
9/15/2007

This was an incredible chicken salad. It had a lot of flavor, and was excellent served on a croissant. I added a few walnuts for extra crunch. I took the leftovers for lunch the next day, and it was still crunchy and wonderful tasting. Thanks for a new favorite recipe!

Patrick Luce
5
11/30/2009

Made this to use up some grapes. Didn't make the dressing, use mayo instead and grilled chicken leftovers. Very good---loved the combo of apples, grapes, dill, and tarragon w/ the chicken, a winner for sure! Thanks!