• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tarragon Chicken Salad with Asparagus

  • Recipe Submitted by on

Category: Poultry, Salads

 Ingredients List

  • 2 c Mayonnaise or creamy salad
  • -dressing
  • 2/3 c Minced fresh tarragon
  • 1/4 c Fresh lemon juice, divided
  • 4 Skinless, boneless chicken
  • -breast halves
  • (1 1/2 pounds)
  • 1 tb Vegetable oil
  • 2 ts Coarse ground black pepper
  • 1 lb Fresh asparagus, trimmed
  • 1/2 lb Fresh spinach leaves,
  • -trimmed
  • 1 lg Ripe pear
  • In a small bowl, whsk
  • -together mayonnaise,
  • -tarragon, and
  • 3 tb Of the lemon juice.


Rub chicken breasts with the oil; sprinkle with pepper.

Place chicken on grill about 6 inches from medium coals.

Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken
can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch
chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to
coat. Chill salad and remaining dressing.

In a large skillet, cook asparagus, uncovered, with enough boiling water to
cover, 7 minutes or just until tender. Plunge spears into cold water to
stop cooking; drain well and chill.

Line a large serving platter with spinach leaves. Mound the chicken salad
in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange
ingredients evenly on 4 large dinner plates.

Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.
Arrange slices, slightly overlapping, attractively on platter or plates.
Place remaining tarragon dressing in a small bowl (thin with a little milk
if necessary) and pass at table.

Makes 4 servings.

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