Tarragon-Dill Grilled Chicken Salad

4.6
(28)

This light and tangy summer salad combines the smoky flavor of grilled chicken with the crunch and sweetness of apples and grapes. Serve it with croissants or another type of sweet, buttery bread. The salad also works well as a sandwich filling.

2
2
Prep Time:
35 mins
Cook Time:
12 mins
Additional Time:
30 mins
Total Time:
1 hrs 17 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ½ cup lemon juice

  • ¼ cup olive oil

  • 4 cloves garlic, minced

  • 1 tablespoon crushed red pepper flakes, or to taste

  • 3 (6 ounce) skinless boneless chicken breasts

  • ½ cup sour cream

  • ½ cup reduced-fat mayonnaise

  • ¼ cup rice vinegar or cider vinegar

  • ¼ cup fresh lemon juice

  • 1 cup seedless red grapes, halved

  • 1 large Granny Smith apple, cored and chopped

  • ½ cup celery, diced

  • ½ onion, finely chopped

  • ½ cup fresh tarragon, finely chopped

  • 2 teaspoons finely chopped fresh dill

  • salt and pepper to taste

Directions

  1. To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.

  2. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.

  3. To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.

  4. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

  5. Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.

  6. Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.

Nutrition Facts (per serving)

338 Calories
22g Fat
17g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 338
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 27%
Cholesterol 64mg 21%
Sodium 222mg 10%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 10g
Protein 20g
Vitamin C 22mg 110%
Calcium 58mg 4%
Iron 1mg 6%
Potassium 407mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.