Tarragon Chicken Salad
Prep Time: 20 minutes | Cook Time: None | Total Time: 20 minutes | Serves: 4
Chicken Salad is classic, and oh, so versatile! It’s simple to put together (especially if you use a store-bought rotisserie chicken), and the flavors can be as varied as you’d like. Curry powder, lemon pepper seasoning, even garlic-chile paste, and here, the herb tarragon, can be the star!
Mayonnaise is probably the most used ingredient to bring all the other ingredients together and create a creaminess that we all love in a chicken salad. I have added Greek yogurt also to the mayo in this recipe for a bit of tang.You could add a small amount of sour cream in place of the yogurt, or use mayonnaise alone.
The additions of red onion, apple, and toasted pecans are my favorite! The textures they bring and the minute undertones are a perfect combo.
Even if you left out the tarragon altogether in this recipe, my Chicken Salad would be very, very delicious!
My recipe calls for three tablespoons of Italian parsley. This is not a garnish, but an ingredient for flavor. I generally use the leaves only in my recipes, unless the stems are very tender. Thick, hearty stems should go into a baggie for homemade stock later. Or, throw it into your compost.
Season and taste as you go. Your mayo and any other ingredients you decide to add or substitute will alter how much salt you need. Start adding salt in small amounts; you can always add, but not remove.
You may serve immediately, or the Chicken Salad can be stored in an air-tight container in the refrigerator for up to 4 days. See the Notes following the recipe for freezing suggestions.
Enjoy!
I was gifted this gorgeous striped marble charcuterie board by Inox Artisans as you see in the above photos. The fork design in also one of Inox’s cutlery line called Broacade.
Tarragon Chicken Salad
Ingredients
- 1/2 cup celery, small-dice
- 1/4 cup green onions, green and white parts, sliced
- 2 teaspoons fresh tarragon, chopped
- 3 tablespoons Italian parsley, chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 teaspoons lemon juice
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly-cracked black pepper, or to taste
- 1/4 cup red onion, small-dice
- 1/2 cup apple, peeled, cored, and small-dice
- 1/4 cup pecans, toasted and chopped
- 4 cups cooked chicken, shredded or diced
Instructions
- Place all the ingredients, except the chicken, in a medium bowl. Stir, taste and adjust seasonings as desired.
- Add the chicken, gently stir to coat thoroughly.
- Serve within 2 hours, or cover and refrigerate until ready to use. Serve as is, as a sandwich, or on chopped lettuce.
- Refrigerate any leftovers up to 1 week. See Notes about freezing.
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