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croissant sandwich with chicken salad, lettuce and tomato

tarragon chicken salad

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6


Featuring fresh tarragon and a creamy dijon dressing, this homemade chicken salad is the perfect filling for sandwiches and wraps!


  • boneless skinless chicken breasts 1.5 lb (680 g)
  • (about 3 cups cooked and shredded)
  • red onion, finely diced ½ small
  • celery, finely diced 2 stalks
  • tarragon, chopped 1.5 tbsp
  • mayonnaise ¼ c (60 g)
  • dijon mustard 1 tbsp
  • lemon juice 2 tbsp
  • salt to taste


cooking the chicken

  1. Pour 6-8 cups (1.5-2 L) of water into a saucepan and stir in ½ tablespoon of salt. Add the chicken in a single layer. The water should cover the chicken by about an inch (2.5 cm).
  2. Bring the pot to a simmer over medium heat. Cook at a gentle simmer until the chicken reaches 165 F (74 C) on an instant read thermometer (about 8-12 minutes depending on thickness).
  3. Remove and let rest until cool enough to handle. Then shred and set aside to cool completely before using in chicken salad.

tarragon chicken salad

  1. Combine the cooked and shredded chicken in a bowl with the remaining ingredients and mix well. Add additional mayonnaise as desired.
  2. Chill for at least 30 minutes before serving.


Storing: The chicken salad will keep covered in the fridge for 3-4 days.

  • Category: dinner
  • Method: mixing
  • Cuisine: global

Keywords: tarragon chicken salad, classic chicken salad, chicken salad with tarragon