Tarragon Chicken Salad

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Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 389 calories
    • Calories 257 calories from fat
    • Fat 29 g
    • Sat Fat 4 g
    • Cholesterol 80 mg
    • Sodium 632 mg
    • Protein 29 g
    • Carbohydrate 3 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 163 mg
  • July 2011

Ingredients

  1. Check 3 6-ounce boneless, skinless chicken breasts
  2. Check 1tablespoon olive oil
  3. Check 1/2cup mayonnaise
  4. Check 1/4cup chopped tarragon
  5. Check 1teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
  6. Check 2 sliced scallions
  7. Check 2 sliced celery stalks
  8. Check kosher salt and black pepper
  9. Check 1pound watercress, thick stems removed

Directions

  1. Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.