Organic Emily

Chicken Salad with Fresh Tarragon and Grapes

Chicken VeroniqueThis salad is good on bread or rolls for a sandwich or simply on greens.  The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!


4 chicken breasts, bone in, skin on
good olive oil
kosher salt and pepper
Rub chicken with olive oil, salt and pepper.  Roast in a 350 degree oven for 40-50 minutes until done.  Let cool slightly and then chop into bite size pieces.
In the meantime, mix together in a large bowl:
1/2 cup good mayo
1 1/2 tablespoons fresh chopped tarragon
1 cup celery, diced small
1 cup green or red grapes, cut in half
Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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