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“A refreshing summer chicken salad. I marinate the chicken overnight.”

Ingredients Nutrition


  1. Place chicken breast halves between two pieces of waxed paper; flatten using a mallet.
  2. Place chicken breast halves in a baking dish; drizzle wine over chicken and sprinkle with salt and pepper.
  3. Bake, uncovered, at 350° for 12-15 minutes or until no longer pink; let chicken cool in baking dish but drain off liquid.
  4. While the chicken is cooking, place raisins in a small bowl; cover with boiling water.
  5. Let sit for 15 minutes or until plump; drain.
  6. In a mixing bowl, whisk the olive oil and vinegar until combined.
  7. Add in the tarragon, lemon peel, and raisins; whisk to combine.
  8. Pour mixture over chicken; cover with saran wrap and let marinate in the frig for 2-12 hours; turn chicken occasionally.
  9. Drain chicken; reserving marinade.
  10. Slice chicken and arrange on beds of shredded lettuce.
  11. Spoon reserved marinade over chicken.
  12. Arrange steamed baby carrots on salad plate; serve.

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