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
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
- ⅛ 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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