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Roasted Tarragon Chicken Salad

A decadent salad that is easy to make mid week for the family to enjoy
To serve four


  • 2 chicken breasts on the bone (skin on)

  • 2 tbsp chopped tarragon

  • 1 garlic clove

  • 1 tbsp olive oil

  • salt/pepper

  • 4 handfuls of mixed salad leaves

  • 1/2 avocado sliced thinly

  • 2 tomatoes segmented

  • 1 lebanese cucumber sliced

  • 1/2 x 310g can of mandarin segments

  • 2 large flat mushrooms sliced thinly

  • 1 red pepper sliced

  • 1/4 red onion

  • 1/4 loaf ciabatta bread cubed

  • 2 tbsp extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 2 tbsp dijon mustard

  • 1 clove garlic

  • 1/2 cup extra virgin olive oil

  • 1 tsp sugar

  • 1 tbsp lemon juice


  • 1.

    Preheat the oven to 180C

  • 2.

    Pound the tarragon, salt, pepper, garlic and oil to form a paste

  • 3.

    Lift the skin slightly away from the chicken and put half the paste under the skin

  • 4.

    Baste with a little more olive oil and roast for 35-40 minutes until cooked

  • 5.

    Let cool

  • 6.

    Heat half the olive oil in a frypan and fry the bread turn and add the other half of the olive oil until the bread is golden brown

  • 7.

    Mix all the salad ingredients into a large bowl

  • 8.

    Mix the vinegar, mustard, garlic, juice and sugar into a blender and whilst the blender is going,pour the olive oil in a thin stream into the vinegarette till emulsified

  • 9.

    Remove chicken from the bone and slice thinly

  • 10.

    Place croutons and chicken on top of the salad

  • 11.

    Serve with the dressing on the side to pour over


You can keep the skin with the dish or remove it for a healthier version
Change the dressing to suit your taste
Add or subtract all the salad items to suit your taste

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