Tarragon and Apple Chicken Salad

Apples, celery, and pistachios add plenty of crunch to this chicken salad.  You can marinate and bake the chicken ahead of time to make tossing the ingredients in a creamy vinaigrette in a cinch

Tarragon and Apple Chicken Salad

5 from 1 vote
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Course: Brunch, Meal Prep, Salad
Cuisine: American
Protein: Poultry
Diet: Dairy Free, Gluten Free, Keto
Cut: Chicken Breast
Prep Time: 1 day 15 minutes
Cook Time: 30 minutes
Total Time: 1 day 45 minutes
Servings: 4 people

Ingredients

  • 1 pack ButcherBox Boneless Skinless Chicken Breasts

Marinade

  • 1 c white wine
  • 2 cloves garlic sliced
  • ¼ c olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

Tarragon Mustard Vinaigrette

  • ¼ c tarragon vinegar can substitute with white wine vinegar
  • 1 Tbsp tarragon roughly chopped
  • ½ tsp kosher salt
  • tsp ground black pepper
  • 2 tsp grainy Dijon mustard
  • 1 Tbsp mayonnaise
  • ½ shallot roughly chopped
  • ¼ c avocado oil

Salad

  • 2 red apples (any variety) medium dice
  • 1 Granny Smith apple medium dice
  • 2 stalks celery medium dice
  • 1 Tbsp tarragon finely chopped
  • ¼ c toasted pistachios roughly chopped

Instructions

  • Mix all ingredients for marinade together and pour over chicken in an air tight container. Refrigerate overnight.
  • Preheat oven to 375℉.
  • Remove chicken from marinade and place on lined baking sheet and bake for 30 minutes, or until meat thermometer inserted into the thickest part reads 165℉. Let chicken cool to room temperature before dicing.

Tarragon Mustard Vinaigrette

  • Combine all ingredients except avocado oil in blender or food processor.
  • Blend/pluse for 1 minute. On slow speed, drizzle in avocado oil.
  • Toss vinaigrette, diced chicken and the rest of the salad ingredients in a mixing bowl. Serve over your favorite greens or as a sandwich.
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