Pulled Chicken Salad with a Tarragon Mustard Vinaigrette

This twist on chicken salad has a tangy tarragon mustard vinaigrette.

The Deets

This recipe is a fresh, exciting twist on the classic chicken salad—so good that it’s honestly hard to stop eating! While I’ve written it as a salad recipe, the combination of the vinaigrette and marinated chicken is incredibly versatile, lending itself to all sorts of creative dishes. You could use it in a hearty wrap, as a topping for crackers to make a quick and tasty appetizer, or even as a filling for a sandwich. The possibilities are endless, so don’t hesitate to experiment!

The marinade for the chicken is absolutely delicious and really elevates the flavors. It’s made with whole-grain mustard, olive oil, garlic, and tarragon, giving the chicken a beautifully fragrant, flavorful base. The dressing mirrors many of these ingredients but adds a tangy touch with white wine vinegar, balancing everything perfectly.

For the salad, I went with a mix of textures and flavors—crunchy almonds, crisp sliced cabbage, sharp red onions, and sweet dried apricots. Of course, this is just my take; feel free to make it your own! Add your favorite ingredients, experiment with different toppings. This recipe is all about versatility and fun, so have fun with it! If you enjoyed this recipe, check out more ideas here!

• Salads and Soups

Pulled Chicken with a Tarragoin Mustard Vinaigrette

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Ingredients

• ▢ 1.5 lbs boneless skinless chicken thighs

Chicken marinade:

• ▢ 2 tbsp whole grain mustard (I think if you have mustard seeds and pickled them that would also work)
• ▢ 1/4 cup olive oil (and if looking dry add as needed)
• ▢ 1 garlic clove
• ▢ 2 tbsp packed Tarragon, roughly chopped

Vinaigrette:

• ▢ 2 tbsp dijon mustard
• ▢ 1 tbsp whole grain mustard
• ▢ 2 tbsp white wine vinegar
• ▢ 2 tbsp packed Tarragon, roughly chopped

Salad fixings:

• ▢ Almonds (chopped)
• ▢ Sliced cabbage
• ▢ Slice red onion
• ▢ Apricots (chopped and optional)

Instructions 

•  Wash chicken and pat dry. 
• Whisk together marinade and coat each piece of chicken and then lay on sheet pan. Cook on 375 for 22 min or so. 
• Remove from pan and pull with a fork.  Make vinaigrette and combine all salad fixings you want to add. Enjoy!