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.
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.