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Quick, juicy chicken breasts topped with homemade tarragon pesto served on dressed mixed green salad on a white plate

Tarragon Pesto Chicken Breast with dressed greens

Bold and aromatic tarragon pesto gives this moist tender chicken breast a sophisticated flavor served over fresh dressed greens. A meal in less than 30 minutes everyone will love!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 447kcal
Author Toni Dash


Ingredients for Tarragon-Walnut Pesto:

  • 1/4 cup Walnut halves
  • 2 1/2 cups fresh Tarragon leaves
  • 1 cup fresh Basil leaves
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Garlic Clove
  • Salt and Pepper to taste

Ingredients for the chicken breasts:

  • 4 6- ounce boneless , skinless Chicken Breasts
  • 3 tablespoons unsalted Butter
  • ½ teaspoon Kosher Salt
  • ½ teaspoon freshly Ground Pepper

Ingredients for dressed greens:

  • 6 cups assortment greens , washed and dried
  • Meyer Lemon Salad Dressing or vinaigrette of choice


Instructions for Tarragon-Walnut Pesto:

  • Place walnuts in a small skillet over medium-high heat. Stirring often allow walnuts to toast to a golden brown, approximately 2 minutes. Remove from skillet and set aside.
  • Combine the tarragon, basil, garlic clove and walnuts in the bowl of a food processor. Turn the food processor on and while the ingredients are processing drizzle in the olive oil until all ingredients are pulverized into a pesto.
  • Taste and add salt and pepper to your preference. Reserve pesto for the chicken.

Ingredients for the chicken breasts:

  • In a large skillet or casserole (with lid) over medium-high heat, melt the butter. Sprinkle the salt and pepper on the chicken breasts. Lower heat to medium and place the chicken breasts in the pan for 2 ½ minutes (uncovered).
  • Turn chicken to the opposite side and cook for 3 minutes (uncovered).
  • Brush or spoon-and-smear the chicken breasts with the pesto on both sides.
  • Turn off the heat, cover the chicken and allow to sit for 8-10 minutes (if chicken breasts are larger allow to sit 10 minutes).
  • While chicken is sitting, toss the greens with salad dressing and place serving portions on individual plates (1 1/2 cups per person).
  • When chicken is complete, slice each breast and place it on a bed of dressed greens. Additional pesto may be added to the chicken breast before slicing if desired. Serve immediately.


Calories: 447kcal | Carbohydrates: 20g | Protein: 25g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 357mg | Potassium: 1429mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2460IU | Vitamin C: 20.3mg | Calcium: 406mg | Iron: 11.6mg