Chicken tapenade salad

Mediterranean flavors infuse this easy gluten-free recipe.

“Tarragon is rich in magnesium and zinc, as well as vitamins A and C,” says San Francisco-based chef Lynda Marren of Just Add Salt.” For a more robust meal, she recommends serving it with a side of brown rice.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


1 3-ounce chicken breast, boneless and skinless
2 tablespoons olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons Pecorino Romano cheese, freshly grated (optional)
½ lemon, juiced
1 tablespoon rice wine vinegar
2 tablespoons Kalamata olives, chopped
1 cup arugula



Preheat oven to 375 degrees. Place chicken on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Cook the chicken in oven for six to eight minutes.


Meanwhile, in a grill pan over medium-high heat, warm one tablespoon of olive oil. Using tongs, transfer the chicken from the oven to the grill pan and cook until tender, about six to eight more minutes.


Remove from heat and place chicken on a cutting board. Coarsely cube and place in a bowl. Add tarragon, cheese, lemon juice, vinegar, and olives and toss together to combine. Place chicken and arugula in two separate airtight containers and store in the fridge.



Warm the chicken in the microwave for 90 seconds. Transfer to a plate and serve over arugula.