tarragon chick’n salad

tarragon chick’n salad

yield: serves 4

tarragon chick’n salad

hungry for more?


  • 2 tspolive oil
  • 1 pkggardein chick'n scallopini
  • 1/3 cup mayonnaise (or vegan option)
  • 3 Tbspplain yogurt (or vegan option)
  • 1 1/2 Tbspfresh tarragon leaves, minced
  • 1 cupseedless green and red grapes, halved
  • to tastesalt and black pepper
  • to tastebaby spinach leaves
  • to tastetoasted pecans, chopped (optional)
  • garnish toasted bread (optional)

tarragon chick’n salad


Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Tear with fork and knife. Set aside to cool.

Combine mayonnaise, yogurt, and tarragon in large bowl. Stir to blend.Gently toss chick’n into mayonnaise mixture along with grapes. Add salt and pepper to taste.

Spoon onto a bed of baby spinach leaves and serve with toasted bread or spoon onto a 7 grain bread slice for a delicious sandwich.

comments (1)

  1. Jerona |

    I stop eating meat almost three month for personal reasons and had the pleasure of trying your products. I’m hooked for life and can’t help for looking each day for different meals.
    Everything that I’ve tasted has been delicious.

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