Pulled Chicken with a Tarragon Mustard Vinaigrette


This is a fun different take on a regular chicken salad and honestly quite addicting. The recipe I wrote is for a salad but truly the vinaigrette and chicken combo could be used in lots of ways so get creative (think salad / wrap or even on crackers for an app etc)!  


Pulled Chicken with a Tarragoin Mustard Vinaigrette

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  • 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


  • 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)


  •  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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.