• Servings 6-8
  • Prep 15 min
  • Cook 20-25 min
  • Cuisine
  • Skill Level

Herbed Chicken Salad with Mushrooms and Green Beans


  • 2 lbs of boneless skinless chicken breasts, poached
  • 1/4 cup lemon juice
  • 1/4 cup canola oil
  • 1 tbs sugar
  • 2 bay leaves
  • 2 tsp dried tarragon or 1 tsp fresh
  • 1 clove garlic, minced
  • 1 cup of mushrooms, sliced
  • 1/2 lb of green beans, cut into 1 inch pieces, and cooked crispy
  • 1 cup cherry tomatoes, halved
  • kosher salt and fresh cracked black pepper to taste
  • Poach the chicken breasts in boiling water along with several bay leafs until cooked through.
  • Cool, chicken then cut into 1/2 inch cubes.
  • Add green beans to boiling water and cook for about 3 minutes. Remove for water and add to an ice bath to stop cooking.
  • To a large bowl add lemon juice, canola oil, sugar, tarragon and garlic. Season with salt and pepper.
  • In a large bowl, combine chicken, mushrooms, green beans and tomatoes.
  • Add dressing and gently mix well.
  • Taste for seasoning.

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