Need a lunch idea? Try this 6-ingredient Easy Chicken Salad. Tasty & fairly quick to put together. This is one of my favorites lunches to make!
As I said before, lunch is where I struggle. Figuring out what lunches to make everyday is not an easy task. From boxed mac and cheese & instant ramen to ham sliders and Vietnamese spring rolls, I have been through them all. Even through I’m trying to do healthier lunches, many homemade lunches takes too much time and energy.
This easy chicken salad is quick & tasty with lots of protein & little bit of fruits & veggies. Just 6 ingredients! Chicken, grape, tarragon, Greek yogurt, mayo and butter lettuce. If you have leftover chicken, you’re in luck! You just need 10 minutes. If you don’t have leftover chicken, don’t worry. Put your chicken in the oven and walk away. You got yourself juicy cooked chicken in less than 20 minutes.
One trick to cook the chicken fast is to cut a few long slits on the thick part of the meat. Lay the chicken thighs smooth side down, you will see some parts of the meat is thicker than others. By cutting slits with the grain on the thick parts (do not cut through, just about half down into the meat), the meat is more even in thickness and heat can get through faster.
Tarragon is not an herb I used often (not even occasionally), but after this chicken salad, I fall in love with tarragon. It has the flavor of anise or fennel. It’s distinctive and it really tied this chicken salad together. This dish won’t be the same without tarragon. So don’t skip the tarragon even though you may not know if you will like it. Give it a try first!
Savory chicken mixed with crunchy grapes & aromatic tarragon and coated in creamy dressing and served on sweet lettuce. It’s one easy perfect lunch or side dish. I hope you will like it as much as we do too! Be well & stay safe!
Easy Chicken Salad
- ¾ pound boneless skinless chicken thighs
- 3½ tablespoons plain Greek yogurt
- 3 tablespoons mayonnaise
- ¾ tablespoon fresh tarragon leaves (minced)
- ¾ cup green grapes (cut in ½)
- 1 head butter lettuce
- Olive oil
- Ground black pepper
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil.
- Place the chicken on a cutting board with the smooth side down. Cut a few long slits on the thick part of the meat (do not cut through, just about halfway down into the meat), so the meat has about the same thickness when lay flat. Place onto the baking sheet. Rub with a little bit of olive oil. Season lightly with salt and pepper on both sides. Bake in the oven for 15 – 20 minutes, or juices run clear when cut into the thickest part. Remove from oven. Transfer the chicken to a large plate to cool to room temperature, about 20 minutes.
- In a large bowl, combine Greek yogurt and mayonnaise. Stir in tarragon. Season with 1/8 teaspoon salt and ¼ teaspoon pepper. Cover with plastic wrap. Return to the fridge to keep cool.
- Lay about 6 – 7 butter lettuce leaves on each plate.
- When the chicken is cool, cut into ¾-inch cubes. Add to the yogurt mixture. Toss in grapes. Mix well. Taste and adjust seasoning. Divide the chicken salad to the plates of lettuces. Serving immediately.
- If you have leftover chicken at home, you can definitely use that. You will need about 2 cups of cubed chicken for this recipe.
- The Greek yogurt I used is The Greek Gods plain greek style yogurt. It’s a little sweet but not too tangy.
- Tarragon is the key to this recipe. Do not skip.
- I love sweet grapes, so I used a little more. Feel free to use less or more.
- Butter lettuce usually comes in a plastic box with root. The root is to keep the lettuce moist, not wilted & intact. This lettuce is delicate and sweet. If you can’t find them, you can use romaine hearts or green leaf lettuce.