Tarragon-Dill Grilled Chicken Salad Recipe

Tarragon-Dill Grilled Chicken Salad Recipe

How To Make Tarragon-Dill Grilled Chicken Salad

With a wonderful fusion of smoky, tangy, and fruity flavors, enjoy this irresistible grilled chicken salad as it is or stuff in your favorite sandwich!

Preparation: 35 minutes
Cooking: 12 minutes
Chill Time: 30 minutes
Total: 1 hour 17 minutes



  • ¾cuplemon juice
  • ¼cupolive oil
  • 4garlic cloves,minced
  • 1tbspred pepper flakes,crushed, or to taste
  • 3chicken breasts,(6 oz), skinless boneless
  • ½cupsour cream
  • ½cupmayonnaise,reduced fat
  • ¼cuprice vinegar,or cider vinegar
  • 1cupred grapes,seedless, halved
  • 1large granny smith apple,cored and chopped
  • ½cupcelery,diced
  • ½onion,finely chopped
  • ½cupfresh tarragon,finely chopped
  • 2tspfresh dill,finely chopped
  • salt and pepper,to taste


  1. Mix ½ cup of 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 ½-inch of the other side. Open the two sides and spread them out flat like an open book.

  3. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade.

  4. Refrigerate for at least 30 minutes.

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

  6. 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.

  7. 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.

  8. 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.

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

Recipe Notes

Or refrigerate overnight to let flavors blend further.


  • Calories: 466.73kcal
  • Fat: 36.15g
  • Saturated Fat: 8.09g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 14.61g
  • Polyunsaturated Fat: 11.88g
  • Carbohydrates: 16.22g
  • Fiber: 2.19g
  • Sugar: 9.25g
  • Protein: 20.16g
  • Cholesterol: 73.15mg
  • Sodium: 603.98mg
  • Calcium: 88.75mg
  • Potassium: 503.25mg
  • Iron: 2.15mg
  • Vitamin A: 71.49µg
  • Vitamin C: 16.28mg
Share your thoughts on this Tarragon-Dill Grilled Chicken Salad recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance the flavors!

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