This Chicken and Tarragon Salad This recipe is perfect for lunch or a light dinner. Savory chicken, crisp vegetables, and a creamy dressing with a herbaceous hint of tarragon make this sandwich or spread unique and delicious. It's a family favorite!
Why we love this recipe
We have a secret: we are obsessed with tarragon. Not everyone knows this herb, but in our opinion: you should! Tarragon adds a subtle aniseed essence to salads, soups and sandwiches that is absolutely irresistible!
It’s perfect in this chicken salad, pairing with the creamy dressing, crisp veggies, and savory chicken. The addition of fresh herbs makes people go, “Wow, what’s in that?” and immediately take another bite. At least that’s what we did! It’s perfect on a sandwich, wrap, croissant, with crackers, or as part of a green salad for a fun lunch or dinner idea. We made it with garden tarragon, but it’s easy to find at the store!
Ingredients for Chicken and Tarragon Salad
Tarragon Chicken Salad relies on one thing: fresh tarragon! Sure, you can substitute dried tarragon if you like, but the real thing is best. Here are a few notes on the ingredients:
- Shredded chicken: Prepare and shred your own chicken, using boneless, skinless chicken breasts, or you can substitute 3 cups of store-bought shredded chicken. If you use store-bought chicken, it may have added salt, so adjust the amount of salt in the salad, starting with less.
- Fresh tarragon: Fresh tarragon steals the show! Substitute 1 teaspoon dried tarragon if desired.
- Celery and red onion: These crunchy vegetables are a must have in any egg salad, tuna salad, chickpea salador chicken salad.
- Pickled cucumbers: Pickled dill adds a sweet, tangy crunch that's irresistible. Substitute capers and a pinch of sugar if desired.
- Greek yogurt and mayonnaise: Our new twist on a flavorful yet creamy salad is adding Greek yogurt, which adds a fresh, tangy flavor. For a dairy-free version, use more mayo.
- Dijon mustard and white wine vinegar: These final aromas give the flavours just the right amount of sharpness.
What is tarragon?
Tarragon is an herb with a distinctive licorice-like flavor. It has thin, dark green leaves and small, greenish-yellow flowers. Tarragon is often used in French cooking, although it is native to Central Asia and Siberia. It pairs well with chicken, fish, and eggs, and is a key ingredient in classic sauces such as béarnaise and tartare.
Ways to serve chicken salad with tarragon
This tarragon chicken salad recipe is so versatile – it works as a light lunch or dinner, and you can serve it in a variety of ways. Chicken salad isn’t just for sandwiches! Here are a few ways to serve it:
- Sandwich: Spread it on do not knead bread or homemade bread and garnish with lettuce, microgreens or sprouts.
- Collapse: Wrap it in a tortilla or spinach roll.
- Lettuce Wrap: Serve wrapped in lettuce salad leaves as a gluten-free alternative.
- Crackers: Serve with crackers or gluten-free crackers for a quick lunch.
- Croissants: Serve with a croissant for a fancy dinner or brunch, bachelorette party or kids' party.
- In avocado: Fill half an avocado with tarragon chicken salad. gluten free lunch idea.
- Regarding greenery: Or make a green salad with it, serving it on lettuce leaves with sliced tomatoes and other vegetables.
More Chicken Recipes
Want more classics? chicken recipes? We like it baked chicken breast or pan fried chicken breast. Good for salads. Caesar salad with chicken, fried chicken salador Chicken and Pasta Salad very tasty. Or go to chicken thighs with peaches!
Dietary notes
This chicken tarragon salad recipe is gluten-free. For a dairy-free option, use mayo instead of Greek yogurt.
Frequently asked questions
Stored in an airtight container, this tarragon chicken salad can be refrigerated for up to 3 to 4 days.
It is not recommended to freeze the Tarragon Chicken Salad as the mayonnaise-based dressing may separate and become watery when defrosted, which will affect the texture.
Of course! You can easily substitute cooked turkey, canned tuna, or even drained and rinsed chickpeas for a vegetarian option.
Description
This tarragon chicken salad recipe is perfect for lunch or a light dinner. Savory chicken, crisp vegetables, and a creamy dressing with a herbaceous hint of tarragon make for a unique and delicious sandwich or spread. It's a family favorite!
- 1 Shred shredded chicken, cook and cool (2 boneless, skinless breasts, or substitute 3 cups shredded chicken; see Notes)
- 1 ½ tablespoons finely chopped fresh tarragon (see Notes)
- 2 celery stalks, diced
- ¼ cup chopped red onion
- ¼ cup chopped pickled dill
- ⅓ cup Greek yogurt (or 2 tablespoons extra mayonnaise, plus more to taste)
- ½ cup mayonnaise
- ½ tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher saltplus more to taste
- Freshly ground black pepper
- Do shredded chicken: If the chicken has not yet been butterflyed, place your hand on the top of each breast and use a sharp knife to carefully cut it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to the pot and stir in 2 teaspoons salt. Bring to a simmer and add the chicken. Cook until the internal temperature reaches 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and let rest for 5 minutes. When cool enough to handle, use your fingers to pull the chicken apart.
- Prepare the salad: While the chicken is cooking, chop the vegetables. Mix all ingredients in a bowl. Store in the refrigerator for up to 4 days.
Notes
If you use store-bought chicken, it may have added salt, so adjust the amount of salt in the salad, starting with less.
Fresh tarragon is definitely worth seeking out for this recipe. You can substitute 1 teaspoon dried tarragon if you prefer.
For a dairy-free recipe, use mayonnaise instead of Greek yogurt and adjust flavor.
- Category: Main course
- Method: Plate
- Kitchen: American
- Diet: Gluten free