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tarragon-goat-cheese-chicken-salad

I’ve never used tarragon in cooking before. Not sure why, but there was some on the ‘soon to be spent’ rack at the store the other day, so I thought I’d give it a try. I’ve been trying to do more with fresh herbs lately so I was up for it. I did what any good chef would d0 (p.s. I’m NOT a chef, so I definitely not a good chef either ;)), I bit into a sprig to see what it tasted like. It reminds me of a soft licorice or aniseed taste. Not the horrid disatisfying taste of a black licorice candy (sorry to anyone who actually likes the stuff!), but a refreshing soft hint of it. I don’t know, I’m sure someone could explain it better, but that’s all I have right now… ;)

Anyway, I came up with this chicken salad idea because I had some chunk chicken leftover and needed to use it up. I’m not actually sure if goat cheese is considered non-dairy or if those who are allergic to dairy can eat it, but I do know that it doesn’t bother my stomach like any ingredient made from cow’s milk. So it may be that this recipe is not appropriate for you. You could omit it all together though, the main elements of this dish really are the chicken, radishes, and tarragon. A pleasant combination, to be sure.

Tarragon Goat Cheese Chicken Salad (GF, DF, & SF)

Ingredients: 

4 medium chicken breasts, grilled and chopped into chunks
3 radishes, dinced (about 3oz total)
4 sprigs fresh tarragon
1 cup diced cucumber
6 oz goat cheese
1/4 cup almond milk
2 tsp honey
2 tsp plain mustard

Instructions

Start by making the ‘sauce’. In a small mixing bowl, mash up the goat cheese with a fork, then add the almond milk and carefully mix until they are well blended and the goat cheese is not longer clumpy. Add the honey and plain mustard until it is well blended. Set aside.

In a large mixing bowl, combine chicken, radishes, and cucumber. Remove all the leaves from the stems of the tarragon sprigs and add them to the mix, discarding the stems. Now mix in your creamy goat cheese sauce until well blended.

Makes approximately 7 cups, so this is a great dish to make on the weekend and use for lunches throughout the week. Great in a wrap, on a salad, or as a side dish! All the normal ways you would use a chicken salad I guess ;) Will stay well in the fridge up to 5 days. Enjoy!

~Aubree Cherie

tarragon-goat-cheese-chicken-salad2

This recipe is linked to Foodie FridayGluten Free FridayReal Food Recipe Roundup, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday,

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2 Responses to Tarragon Goat Cheese Chicken Salad (GF, DF, & SF)

  1. I never thought to add goat cheese to my chicken salad. I’ll have to try this.

  2. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share this week! Its LIVE!

    Cindy

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