Tarragon-Roasted Chicken Salad
With its subtly sweet anise flavor, fresh tarragon is a perfect match for moist, tender roasted chicken thighs. Chef Anthony serves a hearty portion over a grain salad composed of nutty farro, melted leeks and crisp-tender green beans — all drizzled with luscious buttermilk dressing for a perfectly creamy, tangy contrast. Perfect for lunch or dinner, this satisfying, flavor-packed salad will keep you energized without weighing you down.
Nutritional facts
Protein
44g
Carbs
42g
Calories
610kcal
Fat
32g
Ingredients
Vinegar, Tarragon, Dried Tarragon, Chives, Chicken Thigh, Extra Virgin Olive Oil, Red Onion, Buttermilk, Onion Powder, Garlic Powder, Farro, Black Pepper, Garlic, Dijon Mustard, Agave Syrup, Kosher Salt, Green Beans, Mayonnaise, Lemon Juice, Leeks
Contains milk, eggs, cereals containing gluten, wheat, soybeans, mustard.
Reviews
4.0
Based on 1069 reviews
Cynthia · 05/10/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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