Lemon Tarragon Chicken Salad
This Lemon Tarragon Chicken Salad is bright, crunchy, light and less than 10 ingredients. Perfect for lettuce cups, crackers, or scooped onto sandwich bread.
Ingredients
Serves 2 sandwiches
For the chicken:
- 4 boneless chicken thighs
- Olive oil
- Salt
- Pepper
Dressing:
- 3/4 cup Greek yogurt (whole fat preferably)
- 1 tbsp Whole grain dijon mustard
- Juice of half a lemon
- 1/3 cup olive oil
- 2 tbsp fresh tarragon leaves
- Flaky salt
- Pepper
Salad fixings:
- Almonds (chopped)
- Sliced purple cabbage
- Sliced red onion
- Dried cranberries (chopped and optional)
Instructions
- Preheat oven to 375 degrees. Wash and pat dry the chicken thighs. Transfer to a baking sheet and drizzle with olive oil, salt and pepper. Cook for about 22 minutes, flipping chicken halfway through.
- Once the chicken is cool enough to touch, use to forks to shred. Alternatively you could shred with a stand mixer.
- Combine Greek yogurt, tarragon, lemon, olive oil, salt and pepper into a bowl.
- Mix well until creamy and combined.
- Chop almonds, slice red onion and cabbage. Add all ingredients in the bowl with the dressing. Mix until combined.
- Serve on its own, or add to sourdough bread.