Another take on chicken salad by Anjuli

Posted on 08-21-08 · Tags: , , , , , ,


I have a thing for olives and chicken. In this recipe, the sweetness of the caramelized onions pairs nicely with the savory chicken salad. Tarragon is not appreciated enough. It’s a little sweet, has a licorice flavor and a hint of cinnamon.

Chicken marinade
Serving size: 2 sandwiches
1 handful tarragon leaves, chopped
1 shallot, chopped
1 tablespoons rice vinegar
1 clove garlic minced
3 tablespoons Greek yogurt
1 serrano pepper, seeded and chopped
1 chicken breast
Extra virgin oil oil for grilling

Mix the marinade ingredients together and spread over the breast. Put in fridge for at least two hours. Grill in or saute with olive oil. Set aside.

Red onion
1 red onion, sliced thinly
1/2 tablespoon butter
1 tablespoon balsamic vinegar

Saute the onion in the butter at medium heat for 20 minutes, until caramelized. Turn the heat up and deglaze with the vinegar. Let cool. The onion can be made a day in advance.

Salad dressing
1/4 cup mayonnaise, preferably homemade
2 tablespoons Dijon mustard or whole seed mustard
1 handful basil leaves, chiffonade
1 handful tarragon leaves, chopped
1 tablespoon tarragon or white wine vinegar
1/2 cup chopped Kalamata olives

Combine the ingredients and store in the fridge until ready to use.


4 slices whole wheat multi-grain or other seeded whole wheat bread, toasted
A handful of baby arugula, watercress, or other baby leaves

Spread the onions on one slice of bread. Place the chicken on the other slice and top with arugula. Fold and enjoy.

  1. Jerk-esque grilled chicken with black bean and watercress salad
  2. White bean puree and sweet onion & olive tapenade sandwich
  3. Baby salad greens

What do you think?