I whipped up this tarragon chicken salad recipe for busy days when you want something flavorful but fuss-free. It’s creamy, herby, and works great in sandwiches, wraps, or over greens. Trust me, the fresh tarragon adds a bright kick that makes this dish stand out.
If you’re tired of bland chicken salads, this version with tarragon and lemon will change your lunch game. It’s ready in under 30 minutes and uses simple ingredients you likely have on hand. Perfect for meal prep or a light dinner!

Tarragon Chicken Salad
Tarragon Chicken Salad combines tender chicken, fresh tarragon, celery, grapes, and toasted pecans in a creamy mayonnaise dressing, offering a harmonious blend of flavors and textures.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine Danish
Servings 4
Calories 280 kcal
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh tarragon, chopped
- 1 tbsp lemon juice
- 1/4 tsp tsp salt
- 1/4 tsp black pepper
- 1 celery stalk, finely chopped (optional)
Instructions
- If your chicken isn’t cooked, boil or bake it until fully done (165°F internal temp). Shred or dice into small pieces.
- In a bowl, combine mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Stir until smooth.
- Fold in the chopped tarragon, chicken, and celery (if using). Mix gently to coat everything evenly.
- Let the salad rest in the fridge for 10–15 minutes to blend flavors. Taste and adjust salt or pepper as needed. Serve chilled!
Notes
Replace Greek yogurt with sour cream for a richer texture. Dried tarragon works if fresh isn’t available—use half the amount. Add grapes or almonds for sweetness or crunch.

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