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
610
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
Reviews
4.2
Based on 1569 reviews
Cynthia · 05/10/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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