This week our salad was chosen by Marcia. As she was deciding what salad to choose, she received her copy of the April Bon Appetit in the mail and on the cover was a salad-Grilled Chicken Salad with Tarragon Pesto. She decided to choose it as her salad.
This salad is very tasty. Make a tarragon pesto, which is very flavorful and unusual. Toss greens, radishes and cucumbers with a lemon vinegrette. Grill chicken and bread. Place on plate.
I made 2 changes to this recipe, one which you’ve probably already noticed in the photos. Instead of chicken, I used Sockeye(red) salmon that my husband caught when we were out camping this weekend. The other change I made was to add about 1 teaspoon dijon mustard to the vinegrette.

Grilled Chicken Salad with Tarragon Pesto
Makes 4 servings
1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 1/2-inch-thick slices country-style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced Japanese cucumbers (about 1 1/2)
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.



  1. I love that you made this with salmon; we grilled some sockeye last night (loved all the salmon in Alaska), and I was wishing I had some of the tarragon pesto left for it.

  2. This salad was very good with the salmon. Marcia-glad you got some sockeye. Hope it was from Alaska and not farmed from someplace.

  3. Hi Cindy, your salad looks very delicious. And it looks really great paired with the fresh Salmon. Next time I make this I’ll have to try it with some salmon too.
    Great photos!