Chicken and Fresh Tarragon Salad - Living Valley Health Retreat

Living Valley Recipe

Chicken and Fresh
Tarragon Salad

Exploring our partnership with Waterlily Skincare and the spa rituals offered at Living Valley.

Chicken & Fresh Tarragon Salad

Fresh, vibrant and full of flavour, this Chicken & Fresh Tarragon Salad is a Living Valley favourite that’s particularly lovely as the weather warms.

Gently poached chicken is combined with fresh tarragon, parsley, tomato, red onion and shallots, then tossed through a simple lemon and olive oil dressing with a touch of cayenne. Served in crisp lettuce cups, it’s a light yet satisfying meal that brings together plenty of fresh herbs and bright, seasonal flavours.

Simple to prepare at home, it’s a beautiful option for a nourishing spring lunch or light dinner.

Ingredients

For the salad

500g chicken breast
100ml white wine vinegar
50ml olive oil
¼ cup lemon juice
1 tsp salt
½ tsp cayenne pepper
½ large Spanish red onion, diced
1 large fresh tomato, diced
2 shallots, finely sliced
½ cup chopped parsley
1–2 tbsp fresh tarragon, chopped
4 lettuce cups

For poaching the chicken

1 bay leaf
2 whole cloves
½ lemon
500ml water

Method

Place the white wine vinegar, olive oil, lemon juice, salt and cayenne pepper
in a mixing bowl and whisk to combine.
Add the red onion, tomato, shallots, parsley and fresh tarragon and mix gently.
To poach the chicken, add the water, bay leaf, cloves and lemon to a saucepan
and bring to the boil. Reduce to a simmer, add the chicken breast and poach for 10 minutes.
Remove from the heat and allow the chicken to cool.
Once cooled, shred the chicken using two forks or carefully pull it apart with clean hands.
Add the shredded chicken to the mixing bowl and toss with the other ingredients.
Allow to marinate for 30 minutes, then spoon into the lettuce cups and serve.