Salads make a great lunch. But I find it hard to eat salad for more than a couple of weeks in a row (batch cooking). Most salads, even when you vary the ingredients, tend to taste pretty similar. You have your greens, your protein, and you try to “accessorize” to add variety. This chicken salad is different enough to really stand out. The chicken, rather than the greens, is drenched in the dressing, and the fresh tarragon lends an unusual, distinctive flavor. The grapes and dried currents add an unexpected twist, helping to differentiate this salad from others.If I want salad for lunch, yet I’m tired of salad for lunch, this is the salad I make.
- one roasted chicken, cubed
- 3/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh tarragon
- salt and pepper to taste
- 2 cups grapes
- 1 can (400g) artichoke hearts, coarsely chopped
- 1 cup Kalamta olives, pitted and chopped
- 2/3 cup dried currants
- 1/4 cup capers
- romaine lettuce
1. In a small bowl, whisk olive oil, vinegar, lemon juice, mustard, tarragon, salt and pepper.
2. Place cubed chicken in a large bowl, and pour dressing over chicken, stirring to coat the chicken.
3. Place chicken on bed of romaine lettuce. Top with grapes, artichoke hearts, olives, currants, and capers.