This tarragon chicken salad recipe is perfect for lunch or an easy dinner. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!
We have a secret: we’re obsessed with tarragon. Not everyone knows this herb, but in our opinion: you should! Tarragon adds a subtle anise essence to salads, soups, and sandwiches that is absolutely irresistible!
It’s perfect in this chicken salad, melding with the creamy dressing, crunchy veggies and savory chicken. Adding the fresh herb makes people say, “Whoa, what’s in this?” and immediately take another bite. That’s what we did, anyway! It’s perfect on a sandwich, wrap, croissant, with crackers, or as part of a green salad as a fun lunch or dinner idea. We made this with garden tarragon but it’s easy to find at the store!
Ingredient notes for tarragon chicken salad
Tarragon chicken salad hinges on one thing: fresh tarragon! Of course, you can substitute dried if desired, but it’s best with the real thing. Here are a few notes about the ingredients:
- Shredded chicken: Cook and shred your own chicken using boneless, skinless chicken breasts, or you can substitute 3 cups purchased shredded chicken. If using purchased chicken, it may have salt added, so adjust the salt quantity in the salad by starting with less.
- Fresh tarragon: The fresh tarragon steals the show! If you’d like, substitute 1 teaspoon dried tarragon.
- Celery and red onion: These crunchy vegetables are essential in any egg salad, tuna salad, chickpea salad, or chicken salad.
- Dill pickles: Dill pickle adds the sweet tangy crunch that’s irresistible. If desired, substitute capers and add a pinch of sugar.
- Greek yogurt and mayonnaise: This is our innovation for a flavorful yet creamy salad is adding in Greek yogurt, which adds a freshness and a tang to the flavor. For dairy-free, use more mayonnaise.
- Dijon mustard and white wine vinegar: These final flavors add just the right zip to the flavors.
What is tarragon, anyway?
Tarragon is an herb with a distinctive licorice-like flavor. It has slender, dark green leaves and small, greenish-yellow flowers. Tarragon is often used in French cooking, though it’s native to Central Asia and Siberia. It pairs well with chicken, fish, and eggs, and it’s a key ingredient in classic sauces like béarnaise and tartare.
Ways to serve tarragon chicken salad
This tarragon chicken salad recipe is ultra versatile—it works as an easy lunch or dinner and you can serve it in a variety of ways. Chicken salad is not just for sandwiches! Here are a few ways to serve it:
- Sandwich: Slather it onto no knead bread or homemade bread and garnish with lettuce, microgreens or sprouts.
- Wrap: Roll it up in a tortilla or spinach wrap.
- Lettuce wrap: Serve it rolled up into butter lettuce leaves as a gluten-free alternative.
- Crackers: Serve with crackers or gluten-free crackers for a quick lunch.
- Croissants: Serve it on a croissant for a fancier dinner, or a brunch, bridal shower, or baby shower option.
- In an avocado: Stuff tarragon chicken salad into half of an avocado as a gluten-free lunch idea.
- Over greens: Or, make it into a green salad by serving it on lettuce with sliced tomatoes and other vegetables.
More chicken recipes
Want more classic chicken recipes? We love this baked chicken breast or pan seared chicken breast. For salads, a good chicken Caesar salad, grilled chicken salad, or chicken pasta salad are delicious. Or go for chicken thighs with peaches!
Dietary notes
This tarragon chicken salad recipe is gluten-free. For dairy-free, use all mayonnaise in place of the Greek yogurt.
Frequently asked questions
Stored in an airtight container, tarragon chicken salad will keep in the refrigerator for up to 3-4 days.
It’s not recommended to freeze tarragon chicken salad as the mayonnaise-based dressing may separate and become watery upon thawing, affecting the texture.
Absolutely! You can easily swap the chicken for 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 an easy dinner. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!
- 1 pound shredded chicken, cooked and cooled (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 minced red onion
- ¼ cup chopped dill pickle
- ⅓ cup Greek yogurt (or 2 tablespoons additional mayonnaise, plus more to taste)
- ½ cup mayonnaise
- ½ tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
- Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Store refrigerated for up to 4 days.
Notes
If using purchased chicken, it may have salt added, so adjust the salt quantity in the salad by starting with less.
Fresh tarragon is absolutely worth seeking out for this recipe. You can substitute 1 teaspoon dried tarragon if desired.
For dairy-free, use mayonnaise in place of the Greek yogurt and adjust to taste.
- Category: Main dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
