Photo of Chicken, Strawberry & Goat Cheese Salad with Tarragon Vinaigrette by WW

Chicken, Strawberry & Goat Cheese Salad with Tarragon Vinaigrette

8 - 10
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Perfect for a light weeknight supper or weekday lunch. Hit your farmer’s market for the freshest greens possible to showcase this salad’s delicate flavors. Tarragon, Dijon mustard, and honey marry well in the dressing and partners beautifully with sweet strawberries and earthy goat cheese. The vinaigrette can be made several days in advance – just bring to room temperature and whisk before serving. Plan to make extra to drizzle over cooked vegetables or simple side salads later in the week. You can use rotisserie chicken, or any leftover chicken stashed in fridge. This tasty salad would also be equally delicious with grilled or roasted pork tenderloin.



2 Tbsp, warm

Fresh tarragon

2 Tbsp, minced

White wine vinegar

1 Tbsp

Honey mustard

1 Tbsp


1 Tbsp

Kosher salt

¾ tsp

Black pepper


Olive oil

2 Tbsp, extra virgin


6 cup(s), chopped, or spring greens mix

Cooked boneless skinless chicken breast(s)

2 cup(s), chopped

Shredded carrot(s)

2 cup(s)


12 medium, sliced

Soft-type goat cheese

8 Tbsp, crumbed (1/2 cup)

Uncooked scallion(s)

2 Tbsp, chopped


  1. In a medium bowl, whisk together water, tarragon, vinegar, honey mustard, honey, salt and pepper. Slowly whisk in oil to combine thoroughly; set vinaigrette aside.
  2. When ready to serve, combine greens, chicken and carrots in a large bowl; gently toss with vinaigrette, strawberries, cheese and scallions. Yields about 3 cups per serving.