Chicken Salad with Grapes & Tarragon

& Tarragon">

Chicken Salad on bunI’ve nev­er real­ly been a huge fan of chick­en sal­ad, most­ly because I don’t like a ton of may­on­naise.  But on a trip to Boston last sum­mer, I was con­vert­ed. I ate the most amaz­ing chick­en sal­ad sand­wich ever at Sel de la Terre.  Here is my healthy ver­sion. Enjoy it with a glass of cold white wine.


2 cups cooked and diced chick­en breast (skin removed)

12 cup diced red or white onion

1 cup halved seed­less grapes

14 cup veg­an (or reg­u­lar) may­on­naise

14 cup Greek yogurt

1 table­spoon lemon juice

2 Tbsp chopped fresh tar­ragon

1 Tbsp chopped pars­ley

2 Tbsp chopped fresh chives

hand­ful of fresh spinach or oth­er leafy greens

salt & pep­per to taste

1 baguette cut into 4 inch pieces


1. Com­bine chick­en, grapes and onions in a medi­um bowl.

2. Mix mayo, yogurt, lemon juice, tar­ragon, pars­ley, chives, salt and pep­per in a small­er bowl.

3. Pour dress­ing over chick­en, stir to com­bine.

4. Refrig­er­ate for at least 1 hour to mar­i­nate fla­vors.

5. Serve on a baguette with some fresh spinach leaves.

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