recipe for tarragon chicken salad

The Best recipe for tarragon chicken salad

This recipe for tarragon chicken salad has been a favorite in our house for years, and it’s not just because it’s simple to make—though that helps. I love how the bright, fresh flavor of fresh tarragon pairs perfectly with tender chicken, and the way it feels like a little burst of summer even in the middle of winter. My kids swear by it too, especially when we serve it over greens or with crusty bread. It’s that kind of dish that feels special but isn’t complicated, which makes it great for a quick weeknight meal or a light dinner for guests. Plus, it’s packed with protein and healthy fats from the avocado and nuts, so it’s good for everyone without feeling like a sacrifice.

I also love how versatile this salad is. It works just as well as a main dish with a side of roasted veggies or a simple salad as it does as a side for a larger meal. My husband and I especially enjoy it when we’re entertaining because it’s light enough to balance out heavier dishes, and the tarragon adds a sophisticated touch without being overpowering. My kids have even asked for it at school lunches—it’s that easy to pack and tastes great cold or at room temperature. The health benefits aren’t lost on me either; it’s got all the good stuff—lean protein, fiber from the veggies, and healthy fats from the olive oil and avocado—without being too heavy. It’s one of those recipes that feels nourishing, not just tasty.

Tarragon Chicken Salad with Herbed Dressing

4.7 from 835 votes

A fresh and flavorful salad featuring tender chicken breast, mixed greens, and a zesty tarragon dressing. Perfect for a light yet satisfying lunch or dinner.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp tarragon (fresh or dried)
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Salad Base

• 4 cups mixed greens (spinach, arugula, romaine)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped

For the Dressing

• 3 tbsp mayonnaise
• 1 tbsp tarragon (fresh or dried)
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• ½ tsp Dijon mustard
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). If baking chicken, place chicken breasts in a baking dish, drizzle with olive oil, and sprinkle with Dijon mustard, tarragon, garlic powder, salt, and pepper. Bake for 20-25 mins or until internal temperature reaches 165°F (74°C). Let cool.
2. 2 While chicken bakes, wash and dry mixed greens. Halve cherry tomatoes and slice red onion. Chop parsley.
3. 3 In a small bowl, whisk together mayonnaise, tarragon, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
4. 4 Once chicken is cooked, let it rest for 5 minutes, then shred or slice into bite-sized pieces. Combine shredded chicken with salad greens, tomatoes, red onion, feta cheese, and parsley in a large bowl.
5. 5 Drizzle the salad with the dressing and gently toss to coat evenly. Serve immediately or chill for 30 minutes before serving.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Salad spinner or colander
• Baking dish (optional, for baking chicken)
• Food processor or small bowl (for dressing)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 20🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a pinch of white pepper or a splash of white wine vinegar to the dressing.,Substitute chicken breast with chicken thighs for a richer flavor.,Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave before serving.

This tarragon chicken salad is a real crowd-pleaser for any occasion—whether it’s a casual family dinner or a bigger gathering where you want something fresh and flavorful without the fuss. The bright, herby notes from the tarragon tie together perfectly with the tender chicken and creamy dressing, making it easy to serve as a main dish or a side that feels special. Plus, it’s simple to prep ahead, so you can focus on other tasks while the flavors meld together just right.

❓ Frequently Asked Questions About Tarragon Chicken Salad with Herbed Dressing

What is the best way to prepare tarragon chicken salad for a balanced meal?

To prepare a balanced tarragon chicken salad, start by cooking boneless, skinless chicken breasts or thighs until fully cooked (165°F/74°C internal temp). Once cooled, shred or chop the chicken finely. In a large bowl, mix the chicken with ½ cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp fresh tarragon leaves (or 1 tsp dried), 1 tbsp lemon juice, 1 small shallot finely minced, 1 tbsp chopped fresh parsley, ½ tsp salt, and ¼ tsp black pepper. For extra flavor, add 1 tbsp capers, 1 tsp honey, and a pinch of red pepper flakes. Serve with whole-grain bread, mixed greens, or over quinoa for a well-rounded meal.

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How can I make this tarragon chicken salad ahead of time and keep it fresh?

You can prep the tarragon chicken salad a day in advance by assembling it in an airtight container. To keep it fresh, store it in the refrigerator for up to 2 days. Before serving, gently reheat the salad in a microwave (covering with a damp paper towel) for 1–2 minutes or mix in a little cold water to prevent drying. If using fresh tarragon, add it just before serving to maintain vibrant flavor.

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What are some variations or substitutions for ingredients in this recipe?

For a lighter version, replace mayo with Greek yogurt or a light mayo blend. If you don’t have tarragon, substitute with 1 tbsp fresh dill or ½ tsp dried dill. For a sweeter touch, swap honey for a bit of maple syrup or agave. To add crunch, include toasted walnuts, pecans, or sunflower seeds. For a tangier kick, add a splash of apple cider vinegar or extra lemon zest. If you prefer a milder flavor, omit the capers or reduce the red pepper flakes.

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How do I ensure the chicken remains moist and tender in the salad?

To keep chicken moist, start by brining it in a mixture of 1 cup water, ¼ cup white vinegar, 1 tbsp salt, and 1 tsp sugar for 20–30 minutes before cooking. When cooking, use a little oil in the pan or bake it in a 375°F (190°C) oven for 20–25 minutes, basting with a little broth or melted butter halfway. Once cooled, store the chicken in a sealed container with a little lemon juice or vinegar to prevent drying. For extra tenderness, consider using rotisserie chicken or slow-cooked shredded chicken.

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Can I use pre-cooked chicken in this recipe, and what’s the best way to handle it?

Yes, you can use pre-cooked chicken, but it’s best to let it sit at room temperature for 10–15 minutes before shredding to ensure even mixing. If using canned chicken, drain it well and rinse with cold water to remove excess salt. For the best texture, shred the chicken by hand or use two forks, then mix it into the dressing gently to avoid overworking it. If the salad feels too dry, add a splash of cold broth or a little extra mayo to restore moisture.