One of my very first, and most favorite, jobs was when I was about 16-years old. I worked at a traditional boulangerie, full of artisanal breads, croissants and muffins. People were generally happy as they popped in for their freshly baked goods. Then again, how could they not be? The place always smelled of cinnamon, baked bread and chocolate chip cookies.
Ironically, my favorite thing to make and, of course, eat was their tarragon chicken salad. It didn’t hurt that this savory salad was typically nestled between two warm slices of handcrafted bread. But, for some reason, among all the sweets and rich, gooey goodness, this was my snack almost every day.
I’ve made a much lighter version that still packs a serious punch when it comes to flavor. Try it on a warm slice of crunchy grilled bread any time of day for a real treat.
- 2 boneless skinless chicken breasts
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons finely diced carrot
- 1 tablespoon finely diced radish
- juice and zest of 1 lemon
- 1 1/2 tablespoons dried tarragon
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- sea salt and freshly cracked black pepper, to taste
- microgreens or fresh tarragon for garnish
Season the chicken breasts with sea salt and pepper. Add 1/2 tablespoon olive oil to a sauté pan over medium heat. Once shimmering, add the chicken breasts and cook for about 3-5 minutes per side (depending upon the size) or until cooked all the way through (165-170 degrees internally). Set aside to cool.
Combine the remainder of ingredients, except for the garnish, in a medium glass bowl. Shred the chicken breasts and add to the mixture. Toss to combine. Garnish with microgreens or fresh tarragon.
*Will keep in an airtight container in the refrigerator for about 3-4 days.