Tarragon Chicken Salad
This Tarragon Chicken Salad recipe takes something as simple as chicken salad and makes it feel genuinely special, the sort of thing you'd order at a French bistro or a fancy lunch spot. Fresh tarragon is the secret weapon here, with a light anise-like flavor that elevates the creamy dressing and makes this dish unforgettable.
Equipment
- Large mixing bowl
- Chef's knife - sharp
- Cutting board
- Measuring cups and spoons
- Whisk or fork - for mixing the dressing
- Rubber spatula - for gently folding
- Airtight storage container - for chilling and storing leftovers
- Instant-read thermometer - optional, if cooking fresh chicken
- Medium saucepan or wide skillet - optional, if cooking fresh chicken
Ingredients
- 3 cups cooked chicken breast - about 1 lb or 450g, diced or shredded
- 1/2 cup mayonnaise - 120g
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice - freshly squeezed
- 1 teaspoon honey
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper - plus more to taste
- 2 stalks celery - finely diced, about 1/2 cup or 75g
- 2 tablespoons fresh tarragon - finely chopped
- 1/3 cup dried cranberries - 40g
- 1/3 cup toasted pecans - 35g, roughly chopped
- 2 tablespoons red onion - finely diced
For Serving (optional)
- croissants - buttery, flaky
- lettuce leaves - Bibb or butter lettuce
- sourdough or whole grain bread - toasted
- mixed greens - arugula or spinach
- crackers - buttery
- avocados - halved
Instructions
- If using a rotisserie chicken, skip to dicing. If cooking fresh, season chicken with salt and pepper, poach in simmering water for 12-15 minutes until internal temperature reaches 165°F, then cool and dice.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and uniform.
- Prepare the mix-ins: finely dice celery, finely chop red onion, chop fresh tarragon, and toast pecans in a dry skillet for 3-4 minutes until fragrant.
- Add the celery, red onion, and tarragon to the dressing and stir gently to coat. Fold in the diced chicken, then gently fold in the toasted pecans and dried cranberries.
- Season to taste with additional salt, pepper, or lemon juice. Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
- Fresh tarragon is key for the best flavor—if you must use dried, use about 2 teaspoons instead of 2 tablespoons.
- Chilling time is essential: even 30 minutes in the fridge allows the flavors to meld beautifully, so don't skip it.
- Dice chicken small for better flavor in every bite and easier serving on bread or in lettuce cups.
- Toast your pecans—it takes just 4 minutes and dramatically deepens their flavor compared to raw nuts.
- Season the dressing before adding the chicken for easier adjustment of salt, pepper, and lemon juice.
- Use a gentle folding motion when mixing to keep the chicken pieces intact and avoid a mushy texture.
- If raw red onion is too sharp, soak diced pieces in cold water for 10 minutes, then drain before adding.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Stir before serving.
- Do not freeze—the mayonnaise will separate upon thawing and ruin the texture.
- Serving ideas: This salad is fantastic piled into croissants, stuffed in lettuce cups, on toasted sourdough, over greens, or with crackers.