This is an easy way to cut some of the unnecessary fat out of the traditional chicken salad.  I love chicken salad.  Grapes and walnuts or just plain tarragon – it’s the best picnic food there is!  I used gherkins to add some sweetness to this tarragon chicken salad, and I have to say, this is certainly an approach that will be added to my standard chicken salad repertoire.





  • 2 lbs bone-in chicken breasts
  • 1/2 cup white wine
  • 1/4 cup mayonnaise
  • 1/2 cup greek yogurt
  • 2 shallots, finely diced
  • 1/4 red onion, finely diced
  • 2 tsp celery seed
  • 2 Tbsp freshly chopped herb (tarragon, thyme, oregano, dill, chives – I used tarragon and chives)
  • sea salt and freshly ground pepper, to taste
  • good handful sweet gherkins (about 1/4 cup) sliced thinly
  • small pinch of sugar, to taste
  • 1 Tsp white wine vinegar
  • 1 baguette, thinly sliced
  • butter
  • romaine lettuce leaves


Place chicken in a deep bowl, cover completely with water and 1/2 cup wine, and boil over high heat.  Reduce the heat to medium, and simmer for about 10 minutes.  If you’re using boneless breasts,  simmer for about 5 minutes.  Remove the pot from the heat, and allow chicken to  absorb the hot wine/water for an additional 15 minutes.  Remove from the water.  The result will be moist, delectable chicken breast.  When the chicken is cool to the touch, chop into small bite-sized chunks or use 2 forks to pull the chicken from the bone. 

In a bowl, combine the yogurt, mayonnaise, white wine vinegar, shallots, onion, celery seed, sliced gherkins, and chopped herbs.  Whisk until well combined.  Taste and adjust seasoning by adding salt, pepper, and a bit of sugar.  Add the chicken and combine until well coated.  Put in the refrigerator for 30 minutes, or overnight.   

Preheat the oven to 400 degrees.   On a non-stick cookie sheet, spread out the sliced baguettes, thinly coat with butter, season with salt and pepper, and bake until crispy, about 7 minutes. 

To assemble, lay a slice of baguette on a plate, layer with small leaves of romaine, and add a generous spoonful of the chicken salad on top.