Tarragon Chicken Salad Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach two medium boneless skinless chicken breasts: place in a single layer in a saucepan, cover with water or low-sodium chicken broth, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred finely with two forks. Measure 3 cups shredded.

Make dressing

In a medium bowl combine 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, and (if using) 1 teaspoon honey. Whisk to combine until smooth.

Season dressing

Add 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh), 1 teaspoon lemon pepper seasoning, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper to the dressing. Taste and adjust: add more lemon pepper for brightness, more tarragon for an herbal note, or more honey if you want sweeter balance.

Combine chicken & dressing

Add the 3 cups shredded chicken to the bowl with the dressing and mix gently but thoroughly so the chicken is evenly coated. Chill 10–15 minutes if time allows so flavors meld.

Prepare add-ins: halve 1 cup red seedless grapes, finely dice 1 cup celery, thinly slice green onions to equal 2 tablespoons, and lightly toast 1 tablespoon sliced almonds or chop 1 tablespoon walnuts if using.

Fold-ins: Gently fold the halved grapes, diced celery, sliced green onions, and toasted nuts into the dressed chicken. Taste and adjust seasoning with additional salt, lemon pepper, or tarragon as desired.

Optional chill: For best texture and flavor, refrigerate the assembled salad for at least 30 minutes, up to 2 days. Stir before serving and add a few fresh tarragon leaves on top for garnish.

Serve the tarragon chicken salad chilled or at cool room temperature over 4 cups mixed salad greens or spoon into butter lettuce leaves for individual cups. Alternatively, serve on 8 slices of whole wheat bread, split croissants, or with crackers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the salad will tighten as it chills; stir in 1–2 teaspoons lemon juice or a splash of yogurt if it seems dry before serving.