This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.

Ellen Ecker Ogden
Source: EatingWell Magazine, March/April 2008

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Recipe Summary

total:
55 mins
Servings:
4
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Ingredients

Chicken
Creamy Blue Cheese-Tarragon Dressing
Salad

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • To prepare chicken: Combine yogurt, garlic, oil and tarragon in a large bowl. Season chicken with salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with the yogurt mixture.

  • Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 35 to 45 minutes. Transfer to a clean cutting board. Thinly slice the chicken when cool enough to handle.

  • To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.

  • To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.

Tips

Tips:
Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek yogurt without the normal separation that occurs when cooking with regular yogurt.

To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

420 calories; protein 31.3g 63% DV; carbohydrates 9.1g 3% DV; exchange other carbs 0.5; dietary fiber 1.6g 7% DV; sugars 6g; fat 29g 45% DV; saturated fat 6.1g 31% DV; cholesterol 73.3mg 24% DV; vitamin a iu 1863.9IU 37% DV; vitamin c 4.1mg 7% DV; folate 67.1mcg 17% DV; calcium 145.3mg 15% DV; iron 1.9mg 11% DV; magnesium 55.1mg 20% DV; potassium 442.7mg 12% DV; sodium 452.1mg 18% DV; thiamin 0.1mg 14% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/07/2016
I had to sign up to say how amazing this recipe is! I've eaten a lot of amazing salads & this is by far one of the best. We used feta instead of bleu cheese to fit my girlfrirnd's taste. We used sliced chicken thighs for the chicken & quite a bit more pressed garlic than a clove (like 5-6). The tarragon makes it magic! Delicious! Read More
Rating: 2 stars
05/11/2014
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Rating: 2 stars
05/05/2014
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Rating: 2 stars
05/05/2014
Heya i am for the first time here. I found this board and I find It really useful & it helped me out much. I hope to give something back and aid others like you helped me. eefcgbdccgbc Pros: iiyuiupw Cons: iueeepyo Read More
Rating: 5 stars
03/14/2013
We loved this recipe & was talking about trying feta in it as well. I was not even done eating my dinner plate & was excited & could not wait to have it as a leftover for lunch the next day. Read More
Rating: 5 stars
10/30/2011
Just so you know you shouldn't eat Feta cheese when you're pregnant either. Actually there's a couple of them besides blue cheese that you shouldn't eat. If it's not pastuerized don't eat it. sands Cocoa Beach FL Read More
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Rating: 5 stars
10/30/2011
I had to substitute Feta for the Blue cheese because I'm pregnant but it was still very good. Both my husband and I liked the chicken and the salad. No leftovers! Adnohr Long Beach CA Read More
Rating: 5 stars
10/30/2011
This salad is delicious. We had to omit the walnuts due to a nut allergy and we use Feta cheese as well instead of the blue cheese. This is permanently added to my menu! My kids loved the flavor of the chicken as well. Read More