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Tarragon Chicken & Romaine Salad

Total Time

Prep: 30 min. Cook: 15 min. + cooling


12 servings

This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. — Kathy Yarosh, Apopka, Florida
Tarragon Chicken & Romaine Salad Recipe photo by Taste of Home


  • 1-1/2 cups cubed red potatoes
  • 1/4 cup finely chopped onion
  • 1/4 cup Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons dried tarragon
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup canola oil
  • SALAD:
  • 2 packages (10 ounces each) hearts of romaine salad mix
  • 4 cups cubed cooked chicken
  • 1 cup chopped celery
  • Small romaine heart leaves, optional
  • 16 bacon strips, cooked and crumbled


  1. Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely.
  2. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
  3. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.

Nutrition Facts

1 serving: 342 calories, 27g fat (4g saturated fat), 53mg cholesterol, 474mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 19g protein.

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