Tarragon Chicken Salad – Eating Bird Food

This tarragon chicken salad is loaded with red onion, celery, fresh tarragon and raisins. It’s super easy to make, packed with flavor and perfect for make-ahead lunches.

Introducing your new favorite chicken salad recipe: tarragon chicken salad!

I’ve been obsessed with this chicken salad recipe ever since I first tested it. The fresh tarragon adds such a unique and distinct flavor, the raisins add a hint of sweetness and the celery and red onion add a perfect crunch that I just can’t get enough of. I can’t wait for you to try this one!

Why You’ll Love This Recipe

  • Flavorful – The fresh tarragon gives this salad a unique, slightly anise-like flavor that elevates the whole dish.
  • Easy to make – With minimal prep and simple ingredients, this salad is an easy, go-to meal for any day.
  • Meal prep friendly – Make a batch and enjoy it for lunches throughout the week.
Ingredients measured out to make Tarragon Chicken Salad: red onion, celery, pepper, tarragon, chicken, salt, raisins, parsley and mayo.

Tarragon Chicken Salad Ingredients Needed

I love a recipe with minimal ingredients and this salad is just that! You only need 7 ingredients (plus salt and pepper) to whip up this recipe. Here’s what you need:

  • chicken – use rotisserie chicken for a shortcut here or use my foolproof method for slow cooker shredded chicken or instant pot shredded chicken.
  • red onion – chopped, adding a sharp bite and vibrant color.
  • celery – for a crisp texture and fresh taste.
  • fresh tarragon – the star of the show and what adds a distinctive, aromatic flavor to this salad. Tarragon is a leafy green herb that is highly aromatic and has flavors of licorice, vanilla, mint and pepper. Since this is a main ingredient in this recipe there isn’t a good substitute for it and I highly recommend using fresh tarragon versus dried tarragon for the maximum flavor. That said if you only have dried tarragon on hand you can use 2 teaspoons dried instead of 1/8 cup fresh.
  • fresh parsley – for added freshness and a pop of green.
  • mayo – binds the ingredients together with a creamy texture. I love using the Primal Kitchen avocado oil mayo, which is sugar-free, dairy-free and refined oil-free.
  • raisins – for a touch of sweetness that complements the savory elements. If you don’t have raisins on hand you could use dried cranberries, cherries or chopped medjool dates instead. You could also skip the dried fruit all together and swap it with nuts for some crunch. I could see almonds being a great addition to this salad.
  • ground pepper and sea salt – essential for seasoning. Adjust according to your taste.

How to Make Tarragon Chicken Salad

Once your chicken is shredded and veggies are cut this recipe comes together in about 5 minutes! Here’s how to make it:

Step 1 – Add shredded chicken, onion, celery, tarragon, parsley, mayo, raisins, pepper and salt to a large bowl.

Photo of shredded chicken in a bowl, and then raisins, mayo, herbs and veggies added.

Step 2 – Mix thoroughly. Adjust seasoning with additional mayo, salt, or pepper if desired. Serve immediately, or chill for enhanced flavor. Enjoy with crackers, on bread, or over greens.

Side by side photos of chicken salad in a bowl, and the chicken salad served over greens with crackers on the side.

Recipe Tip!

For a lighter version with a tangy twist, try substituting half of the mayo with Greek yogurt. This not only reduces the overall calorie count but also adds a pleasant, creamy tanginess that complements the fresh tarragon beautifully, making the chicken salad even more refreshing.

Tarragon chicken salad in a white serving bowl served on top of a bed of greens with crackers.

How to Serve Tarragon Chicken Salad

This salad is perfect on its own, but there are also plenty of different options for how you can serve it. Here are a few options you might like:

  • With crackers: Serve this chicken salad with crackers for a snack or an appetizer. Try my almond flour crackers.
  • As a sandwich: Make tarragon chicken salad sandwiches by serving on sourdough bread or croissants. I love adding tomato and cucumber slices, red onion and lettuce or spinach to make it a full sandwich.
  • Lettuce wraps: If you prefer a low-carb and gluten-free option, use large lettuce leaves (such as iceberg or butter lettuce) as wraps and fill them with the chicken salad.
  • Over greens: Top a bed of greens with this chicken salad for a meal-sized salad or serve it in lettuce leaves for lettuce wraps.
  • Chicken stuffed avocados: Hollow out an avocado and stuff it with this chicken salad for a creative and nutritious meal.
Tarragon chicken salad in a white serving bowl served on top of a bed of greens.

How to Store Leftovers

Chicken salad is the perfect meal prep recipe! Transfer any leftover salad into an airtight container and place in the fridge. The salad is best enjoyed within 3-5 days of making it. Before enjoying the leftover salad, give it a good stir. This helps redistribute the flavors and creaminess of the mayo.

More Protein Salad Recipes to Try

Be sure to check out the full collection of salad recipes on EBF!

  • Add chicken, red onion, celery, tarragon, parsley, mayo, raisins, pepper and salt into a large bowl.

  • Toss to combine. Taste and add more mayo, salt and/or pepper, if needed.

  • Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.

  • Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

  • Dried tarragon: If you only have dried tarragon on hand you can use 2 teaspoons dried instead of 1/8 cup fresh.

Serving: 1/4 recipe | Calories: 452kcal | Carbohydrates: 16g | Protein: 25g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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