Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Salad with Lemon-Yogurt Dressing 3.1 (23) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 This tasty chicken salad makes a light and healthy lunch. Ingredients 2 ½ teaspoons dried tarragon 2 teaspoons grated lemon zest 1 ¼ teaspoons coarse salt ¼ teaspoon ground pepper 4 bone-in chicken breast halves ⅓ cup low-fat plain yogurt 2 teaspoons plus 1 tablespoon olive oil 3 teaspoons fresh lemon juice 3 plum tomatoes, coarsely chopped 4 scallions, thinly sliced 6 ounces mesclun (about 6 cups) Directions Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes. In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt. Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine. In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top. Rate it Print