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Tarragon Chicken Salad


To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender -- perfect for cold salads.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2009


  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1/4 cup white-wine vinegar
  • 1/4 cup olive oil
  • 3 celery stalks, thinly sliced
  • 2 tablespoons fresh tarragon leaves
  • 1 head green-leaf lettuce (12 ounces), leaves separated


  1. Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.

  2. Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

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