Green Machine Chicken Salad

With Tarragon and Lemon Vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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A note about serious food allergies

There are no grapes and nuts in this chicken salad - no ma'am! Actually, it’s not even that type of chicken salad – it’s fresh, it’s healthy, it’s mayo-free. We layer a fresh salad of arugula, kale, granny smith apple, spinach, radishes, and peas with tarragon coated chicken and a lemony vinaigrette for the healthiest and tastiest of dinners.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Lemon
  • 1⅗ oz. Radishes
  • 1 Granny Smith Apple
  • 2½ oz. Frozen Peas
  • 4 Tarragon Sprigs
  • 3 oz. Lacinato Kale
  • ¾ oz. Dijon Mustard
  • Info
    1 oz. Shaved Parmesan
  • 1 oz. Baby Arugula
  • 2 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    27g
  • Fat
    30g
  • Protein
    65g
  • Sodium
    536mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Colander
  • 1 Mixing Bowl
  • Step 1 - Cook the Chicken
    1

    Cook the Chicken

    Rinse chicken breasts and pat dry. Season chicken with salt and pepper on both sides. Heat a medium pan over medium heat and add 1 tsp. olive oil to pan. Place chicken in pan and allow first side to cook undisturbed for about 5 minutes, or until brown and crispy. Flip chicken and cook 3-4 minutes, or until a minimum internal temperature of 165 degrees is reached. Remove from heat and let chicken rest in pan.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    While chicken is cooking, thoroughly rinse produce and pat dry. Zest lemon, halve, and squeeze out juice into a bowl. Slice radishes as thinly as possible. Core and cut Granny Smith apple into ½" dice. Run peas under warm tap water to thaw, drain in a colander or small strainer, and set aside. Stem and mince tarragon. Stem kale and coarsely chop.

  • Step 3 - Make the Vinaigrette
    3

    Make the Vinaigrette

    In a large bowl, combine lemon zest, 1 Tbsp. lemon juice, Dijon mustard, 2 Tbsp. olive oil, and salt and pepper (to taste). Taste vinaigrette— if you prefer it to be more tart, add a bit more lemon juice. If you like it less tart, add a little more salt or olive oil. Set aside.

  • Step 4 - Finish the Chicken
    4

    Finish the Chicken

    Use a spoon to collect pan drippings and baste, brush, or pour over browned side of chicken. Sprinkle or press tarragon on top of the basted side. Basting is a technique where the cooking juices, marinades, or other pan sauces are added back over the meat. This process helps to keep the meat super moist and flavorful, and gives the tarragon a layer to stick to.

  • Step 5 - Assemble the Salad
    5

    Assemble the Salad

    In bowl with vinaigrette, add peas, apples, radishes, Parmesan cheese, arugula, spinach, and kale. Toss to coat evenly. Taste a leaf or two and add salt and pepper and any additional lemon juice to taste, if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Mound salad on plate. Slice chicken and place on top.