Tarragon Chicken Salad Recipe
A tarragon chicken salad recipe that gives an ordinary lunch staple a real flavor identity - creamy, herby, and good for make-ahead lunches.
Chicken salad is one of those dishes everyone has a version of, and most of them taste the same - mayo, celery, maybe grapes. Tarragon changes that. It gives the salad a genuine flavor identity instead of just a creamy binder holding chicken together.
Tarragon Chicken Salad
Prep time: 15 minutes | Cook time: 20 minutes (if cooking chicken from raw) | Serves: 4
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh tarragon, finely chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion or shallot, finely minced
- 1/2 cup halved red grapes (optional)
- 1/3 cup toasted walnuts or pecans, roughly chopped (optional)
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- If starting with raw chicken, poach 1 to 1.5 lbs of boneless chicken breast in salted simmering water for 15 to 18 minutes until cooked through, then let cool before shredding.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add the shredded chicken, tarragon, celery, red onion, grapes, and nuts if using. Fold everything together until evenly coated.
- Season with salt and pepper to taste. Taste and adjust - if it needs brightness, another small squeeze of lemon works better than more salt.
- Refrigerate for at least 30 minutes before serving to let the flavors settle, though it's fine to eat right away if you're short on time.
Notes
This salad keeps well in the fridge for up to 4 days in a sealed container. The tarragon flavor actually deepens a little overnight, so it's a good make-ahead option for lunches through the week.
Serving Ideas
The obvious move is a sandwich on good bread with a layer of lettuce, but tarragon chicken salad also works well scooped onto a bed of greens as a lighter lunch, stuffed into a halved avocado, or served alongside crackers as part of a lunch spread. It also makes a good filling for lettuce wraps if you're avoiding bread.
Variations
- Lighter version: Swap half the mayonnaise for plain Greek yogurt to cut richness while keeping the creaminess.
- No nuts or fruit: Leave out the grapes and nuts for a more classic, savory-only version - it's still excellent without them.
- Extra crunch: Add finely diced fennel bulb, which pairs naturally with tarragon's anise notes.
- Herb boost: A tablespoon of finely chopped chives or parsley alongside the tarragon rounds out the flavor without overpowering it.
A Note on the Chicken
Poached chicken breast gives the most tender, moist result for a cold salad, but rotisserie chicken is a legitimate shortcut that works well here - the slightly more seasoned flavor of a store-bought rotisserie bird actually complements the tarragon nicely. Leftover roast chicken, including from our tarragon roast chicken recipe, is another good option and adds a second layer of tarragon flavor if you have some going spare.
If you don't have a tarragon plant of your own yet, our growing guide covers how to get one started, or check the complete tarragon guide for more ways to use fresh tarragon once you've got a steady supply.
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