Tarragon-Dill Grilled Chicken Salad Recipe

Mix ½ cup of lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.

Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within ½-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.

Mix the sour cream, mayonnaise, vinegar, and ¼ cup of lemon juice together in a bowl, and blend thoroughly. Set aside.

Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate, and place about 4 inches from the heat source. Remove the chicken from the marinade, and discard the marinade.

Cook chicken on preheated grill, turning once, for about 4 to 5 minutes per side until meat is firm and juices run clear. Remove chicken from grill, and cool.

Finely chop the chicken, and place in a large bowl. Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until evenly coated.

Season to taste with salt and pepper. Serve immediately, and enjoy!