Grilled peach, roasted chicken, and tarragon salad paired with the Tertini Arneis
You can never go wrong with grilled peaches and this salad looks so lush and elegant. Grilled peach has those lucious fruit notes, with the texture made soft and the umami from those grill marks.
Find some good greens, I used frisee, red leaf and butter leaf, but you could incorporate herb greens, other lettuces or even beet greens or chard!
While I used roasted chicken, any poultry would be good here and you can choose your onion. I went with shallots, because I had them on hand and they are milder.
The tarragon and the dressing are the finishing touches that make this salad, utilizing the pan drippings with butter, honey and lemon juice.
Time: 25 Minutes
Yield: 2 people
What to Pair?
Tertini 2018 Private Cellar Collection Arneis
This Arneis is from the Yarrandoo Vineyard that we visited with Jonathan on that drizzly spring morning. There were only 62 cases produced. This does a partial oak ferment. Yes, I said ferment. Jonathan said that at the time he did not know of another Arneis being made in this way in Australia.
13.5% abv SRP $42 AU (the new 2019 vintage is now available)
Grilled peach Roasted Chicken and tarragon salad
Ingredients
½ roasted chicken (you can roast yours if you like, I bought mine at the store pre- roasted)
2 peaches
1 to 2 shallots cut into rings
2 tbs honey
3 tbs butter
1 lemon juiced
Fresh tarragon
Assorted greens (I used frisee, red leaf and butter lettuce)
¼ cup of slice almonds
Olive oil
Sea salt
Directions
I sliced the roasted chicken and warmed it in a pan with olive oil and butter. After removing the chicken to a plate to keep warm, I added honey and more butter to the pan. When the butter melted I added lemon juice and salt, stirred this up, and removed it from the heat.
Sliced peaches and shallots are cooked on a grill pan, then the salad assembles with greens on the bottom. We used artisan salad greens, frisee, red leaf, and butter lettuce, but you can use whatever you have on hand. This gets topped with roasted chicken, grilled peaches, and shallots and drizzled with the honey dressing. Finish this off with fresh tarragon and sliced almonds.
- Slice the roasted chicken and warm in a pan with olive and 1 tbs of the butter
- Remove this to a plate to keep warm
- In the same pan add the honey and the remaining 2 tbs of butter.
- When the butter is melted add the lemon juice and salt.
- Stir this to combine and remove it from the heat. This is your dressing
- Slice the peaches and shallots and cook on a grill pan. Make sure to get bar marks, they make this extra pretty.
- Assemble in your serving bowl, placing the torn lettuce on the bottom
- Top with the chicken, peaches and shallots
- Drizzle with the honey dressing, making sure to dress all the chicken.
- Top with torn fresh tarragon and sliced almonds.
Grilled peach, roasted chicken, and tarragon salad
Watch our quick video for the highlights.

Grilled peach, roasted chicken, and tarragon salad paired with the Tertini Arneis
This Tertini Arneis was rich, but with good acid and with the notes of tarragon in the wine, I knew this would pair well. It would also be really good with duck breast, but alas, I had no duck breasts.
I found that this barrel-fermented Arneis really made the tarragon pop, and the richness of the wine from the barrel aging worked well with the rich flavors and still had good acid to cut through. The grilled peach pulled up the fruit notes in the wine.
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Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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