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Betsy Block

Chicken Salad with Tarragon, Grapes and Almonds


by Chris Parsons, owner of Catch restaurant in Winchester, Mass.

4 cups boneless, skinless chicken breast, cooked and cooled (this is about 1 1/2 pounds uncooked)

1 cup seedless red grapes, rinsed and halved

1/2 cup toasted slivered almonds

1 minced shallot

1 tablespoon Dijon mustard

1/4 cup tarragon leaves, chopped

1/4 cup Champagne vinegar

2/3 cup extra virgin olive oil

Salt and pepper to taste


Dice the chicken, then toss with the grapes and almonds in a large bowl.

In a separate bowl, combine the shallot, mustard, tarragon, vinegar, oil salt and pepper; whisk vigorously. Add to chicken mixture and toss well. It will keep in the fridge for up to three days, although based on the raves I got, it probably won't last that long.