French Tarragon Chicken Salad

This is a light chicken salad for summer. If you want you can serve it as a main course with cheese and crusty bread. Take a look at one of my earlier posts for a great Italian bread recipe.

2 chicken breasts roasted until they reach 160 degrees
1 1/2 cups of homemade chicken stock
1/3 of a cup of champagne vinegar
3 tablespoons of fresh tarragon minced
1/4 cup of olive oil
3 tablespoons of honey
1 tablespoon of fresh lemon juice
1 teaspoon of grated lemon peel
2 tablespoons of fresh orange juice
 1 teaspoon of grated orange peel
1 teaspoon of soy sauce
1 clove of garlic grated
3 level tablespoons of whole grain mustard
1/4 teaspoon of ground cloves
1/4 teaspoon of ground fresh nutmeg


1/4 teaspoon of ground ginger
1 teaspoon of green Tabasco
1 teaspoon of black pepper
1/2 a teaspoon of kosher salt
1/2 pound of broccoli in small pieces
1/2 red onion diced
1/4 cup of smoked green olives-see previous post for source
1/2 pound of diced fresh carrots


Reduce homemade chicken stock by half or more. Set aside to cool. Dice chicken in cubes. Then add to the vegetables in a bowl. Now place all the dressing ingredients in a bowl and whisk. The reduced chicken stock is add to the dressing. Pour the dressing over the vegetables and chicken.