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Tarragon and Apple Chicken Salad

3 from 3 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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