recipe

March 21, 2021

Grilled Chicken Salad with Tarragon Dijon Vinaigrette

Grilled Chicken Salad with Tarragon Mustard Vinaigrette

The first day of spring means it’s time to fire up the grill. I love eating fresh in the spring, but in Minnesota, it takes a while before we see the first ramps and asparagus peeking through our spring soil. In the meantime, I like to start with clean salads with fresh herbs. This grilled chicken salad with Italian parsley, avocado and tarragon mustard vinaigrette just the thing to get you started.  Meanwhile, sow your garden seeds and start planning your herb garden as you can eat this salad all spring and summer by swapping out the herbs or the oils in the vinaigrette or adding different cheese, nuts, and veggie combinations. 

GRILLED CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

Grilled Chicken Salad with Tarragon Dijon Vinaigrette

Ingredients

Salad Ingredients

  • 6 cups spring mix
  • 2 tbsp flat-leaf Italian parsley leaves
  • 6 oz grilled chicken breast (I rub with Dijon mustard prior to grilling)
  • 2 tbsp chopped walnuts, raw or toasted
  • 1/2 avocado, sliced or chopped into chunks
  • 12 curls parmesan cheese (use a vegetable peeler to make the curls)

Tarragon Mustard Vinaigrette Ingredients

  • 1 tsp dried tarragon
  • 2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 6 tbsp olive oil
  • 1/2 tsp kosher salt or more to taste
  • fresh ground black pepper

Instructions

  1. Whisk dressing ingredients together. Set aside.
  2. To prep salad, grab two shallow bowls and add a base of spring mix, grilled chicken breast and walnuts.
  3. Toss with half the dressing.
  4. Arrange avocado on each serving and use a vegetable peeler to curl 6 shreds parmesan on each salad.
  5. Drizzle salad with additional dressing (if desired) to finish.
Check out all my salad recipes here.

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