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Strawberry, Chicken & Goat Cheese Salad with Tarragon Vinaigrette

A delicious light supper or weekday lunch, this great salad is always a hit. Check out the farmer’s market for super fresh greens to showcase this salad’s delicate flavors.
Prep Time5 mins
Course: Dips and Dressings, Salad
Cuisine: American, French
Servings: 4 servings


  • 1 TB white wine vinegar
  • 2 TB warm water
  • 2 TB minced fresh tarragon
  • 1 TB honey mustard
  • 1 TB honey
  • ¾ tsp kosher salt
  • 1/8 tsp black pepper
  • 2 TB extra virgin olive oil
  • 6 cups spring greens
  • 2 cups diced cooked chicken breast
  • 2 cups shredded carrots
  • 2 cups sliced strawberries
  • ½ cup crumbled goat cheese
  • 2 TB chopped scallions


  • In a medium bowl whisk together vinegar, water, tarragon, honey mustard, honey, salt and pepper. Slowly whisk in olive oil to combine thoroughly. Reserve.
  • When ready to serve, combine greens, shredded carrot, and chicken in a large bowl. Toss with vinaigrette and top with strawberries, goat cheese and scallions.


The vinaigrette can be made several days in advance. Just bring to room temperature and whisk before serving.

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