chicken salad tarragon recipe

The Best chicken salad tarragon recipe

Chicken salad with tarragon is one of those recipes that feels like a warm hug on a cooler day. I’ve been making it since my kids were little, and honestly, it’s one of those things that never gets old. The way the tender chicken melts slightly in your mouth, the bright, fresh flavor of the tarragon, and the simple crunch of the celery and grapes—it’s like a perfect balance of textures and tastes that everyone in my family just loves. My kids, especially my picky one, will eat it straight from the bowl without a second thought, and honestly, I don’t blame them. It’s not just food; it’s something that’s easy to make ahead and just as good the next day, which is a game-changer when you’re juggling life and meals.

I love this recipe because it’s so versatile. You can serve it in sandwiches, on salads, or even straight from the bowl with crackers. It’s perfect for a quick lunch, a light dinner, or even a make-ahead meal for a busy week. Plus, it’s got that subtle, aromatic kick from the tarragon that makes it stand out without being overpowering. My family always says it’s one of their favorites, and honestly, I think it’s because it’s healthy but still feels indulgent. The chicken is lean, and the mix of fresh vegetables and a touch of light dressing keeps it balanced, but the flavors are so good that no one even notices the good-for-you parts. It’s the kind of recipe that feels like a treat without the guilt, and that’s what makes it a staple in my kitchen.

Chicken Salad with Tarragon

4.9 from 1001 votes

A fresh and flavorful chicken salad featuring tender chicken mixed with bright tarragon, creamy mayonnaise, and a touch of lemon for a zesty twist. Perfect for sandwiches, wraps, or as a side dish.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried tarragon

For the Salad Base

• 1 cup diced celery
• ½ cup diced red onion
• ½ cup diced cucumber
• ¼ cup chopped fresh parsley
• 2 tbsp Dijon mustard
• ¼ cup mayonnaise
• 2 tbsp fresh tarragon, chopped
• 1 tbsp lemon juice
• 1 tsp honey

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces.
2. 2 In a pan, heat olive oil over medium heat. Add chicken pieces, salt, pepper, and dried tarragon. Cook for 5-7 minutes until fully cooked (165°F internal temp). Remove from heat and let cool.
3. 3 In a large bowl, combine diced celery, red onion, cucumber, and parsley.
4. 4 In a separate bowl, mix Dijon mustard, mayonnaise, chopped fresh tarragon, lemon juice, and honey.
5. 5 Once chicken is cool enough to handle, shred or chop it finely. Add to the bowl with the salad base ingredients. Gently fold to combine.
6. 6 Taste and adjust seasoning if needed. Serve chilled or at room temperature.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Cooking pan
• Food processor or hand mixer (optional)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 75🧂Sodium: 550🌾Total Carbs: 12🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 28

📝Notes

For extra freshness, add a pinch of white pepper or a squeeze of lemon before serving.,Substitute mayonnaise with Greek yogurt for a lighter option.,Store leftovers in an airtight container in the fridge for up to 3 days.

This chicken salad tarragon recipe is always a crowd-pleaser because it’s simple enough to make ahead while still feeling fresh and flavorful. It’s perfect for family gatherings because the tarragon adds a bright, herby touch that elevates the dish without overpowering it, and the ingredients are easy to adjust based on what you’ve got on hand. Plus, it holds up well for lunches or potlucks, so you’re not scrambling last-minute when guests arrive.

❓ Frequently Asked Questions About Chicken Salad with Tarragon

1. What are the main ingredients required for a classic chicken salad with tarragon?

For a classic chicken salad with tarragon, you’ll need: – 4–5 boneless, skinless chicken breasts or thighs, cooked and shredded – ½ cup mayonnaise (or Greek yogurt for a lighter option) – 1 tbsp fresh tarragon leaves (or 1 tsp dried tarragon) – 1 tbsp Dijon mustard – 1 small shallot or 2 tbsp finely chopped red onion – ½ cup diced celery (optional, for crunch) – ¼ cup raisins or dried cranberries (optional) – 1 tbsp fresh lemon juice – Salt and freshly ground black pepper to taste – 1 tbsp olive oil (for cooking the chicken)

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2. Can I substitute fresh tarragon with dried tarragon in this recipe?

Yes, but use it sparingly. Since dried tarragon is much stronger, you’ll only need ½ tsp dried tarragon instead of 1 tbsp fresh. If you’re unsure, start with a small amount and adjust to taste. Fresh tarragon also adds a brighter, more aromatic flavor, so it’s often preferred.

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3. How do I ensure the chicken is perfectly tender and easy to shred?

For perfectly tender chicken, follow these steps: – Poach or bake the chicken (avoid overcooking—it becomes dry). Poaching works best: simmer in water with a splash of vinegar or lemon juice for 10–12 minutes until just cooked (165°F/74°C internal temp). – Let it rest for 5–10 minutes after cooking to retain moisture. – Shred gently with two forks or a fork, ensuring no large chunks remain. – For extra tenderness, marinate the chicken in a mix of olive oil, lemon juice, and herbs before cooking.

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4. What are some common variations or add-ins I can use besides the traditional raisins?

Here are creative ways to customize your chicken salad: – Herbs: Add chopped parsley, chives, or basil for freshness. – Crunch: Include toasted pine nuts, walnuts, or almonds. – Sweet & Tangy: Swap raisins for dried apricots or candied pecans. – Spicy: Mix in finely chopped jalapeños or a pinch of cayenne pepper. – Grainy texture: Add diced boiled eggs, sunflower seeds, or pepitas. – Protein boost: Stir in chopped ham, bacon bits, or smoked salmon.

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5. How should I serve this chicken salad to make it the most appealing?

To present your chicken salad beautifully: – Garnish: Sprinkle with extra fresh tarragon, lemon zest, or a drizzle of olive oil. – Bread pairing: Serve with crusty bread, crostini, or a side of toasted baguette slices. – Salad base: Layer over mixed greens (spinach, arugula, or romaine) for a fresh salad. – Sandwiches: Use in open-faced sandwiches, grilled cheese, or as a filling for wraps or pitas. – Cold dishes: Pair with a simple side salad or roasted vegetables. – Make ahead: Store in an airtight container in the fridge for up to 3 days (add lemon juice to prevent browning).