Warm Chicken Salad with Tangerine, Tarragon & Arugula Recipe

Warm Chicken Salad with Tangerine, Tarragon & Arugula Recipe Image

Quick Recipe Facts

Best with Sunkist® Tangerines
Prep Time - 45 Minutes
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More Information


  • 4 units 8 oz. chicken breasts
  • 2 Tbsp. fresh tarragon leaves
  • 1 pint fresh squeezed Sunkist® tangerine juice
  • 1/2 Tbsp. minced garlic
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. olive oil
  • 2 Sunkist® tangerines, thinly sliced in rings
  • 2 Tbsp. Champagne vinegar
  • 1 small red onion, peeled, thinly sliced in rings
  • 2 bunches arugula washed & dried

Instructions: (Makes 4 servings)

  • Preheat the oven to 425 degrees. In a large bowl, place the chicken with 1 tablespoon tarragon leaves, ¼ cup tangerine juice, garlic, salt and pepper. Toss to season. Warm the olive oil in a large sauté pan, add the chicken breasts and sauté over medium heat for 3-4 minutes. Turn the chicken breasts over adding 1 cup tangerine juice, simmering for 4-5 minutes until cooked through. Finish cooking in oven as necessary; cooking time will vary depending on thickness of chicken breasts. Keep warm.
  • Procedure to serve the chicken:
    Divide and arrange the sliced tangerines and onions on 4 individual plates. In a small bowl whisk together the remaining ¾ cup tangerine juice, champagne vinegar and chicken pan juices. Toss with the arugula. Then arrange the arugula on the plates along with the warm chicken breasts. Garnish plates with remaining tarragon leaves.

Chef Allen Susser, Chef Allen’s, Aventura, Florida