tarragon and apple chicken salad on a bed of greens

Tarragon and Apple Chicken Salad

Last Updated on July 7, 2021

Apples, celery, and pistachios add plenty of crunch to this chicken salad. You can marinate and bake the chicken ahead of time and then toss the ingredients together with a creamy vinaigrette whenever you crave an easy chicken salad.

Tarragon and Apple Chicken Salad

3.10 from 11 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Dairy Free, Gluten Free, Keto
Course: Brunch, Meal Prep, Salad
Prep Time: 1 day 15 minutes
Cook Time: 30 minutes
Total Time: 1 day 45 minutes
Servings: 4 people


  • 1 pack ButcherBox Boneless Skinless Chicken Breasts


  • 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


  • 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


  • 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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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.