Tarragon Chicken Salad
This Tarragon Chicken Salad is a classic recipe that pairs tender chicken with the slightly sweet and anise-like flavors of fresh tarragon. The chicken is coated in a light, creamy dressing and paired with sweet grapes and crunchy nuts. This salad is perfect for sandwiches, in lettuce cups or wrapped in a tortilla. It’s super easy to prep ahead for lunches or a light weeknight dinner.
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Tarragon Chicken Salad:
INGREDIENT NOTES & SUBSTITUTIONS
Cooked Chicken: Shredded rotisserie chicken breasts are always the easiest, but you can also make your own easy shredded chicken in the air fryer or use whatever leftover chicken you have on hand!
Fresh Grapes: Red grapes or green grapes are both great. Another great option for a bit of sweetness are dried cranberries.
Sour Cream and Mayo: The combination of these two gives this creamy chicken salad a nice tang! You can also substitute Greek yogurt.
Pecans: I love the taste and crunchy texture of pecans in this recipe, but you can easily substitute your favorite nut like almonds or even candied walnuts!
HOW TO MAKE TARRAGON CHICKEN SALAD: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: In a large bowl, whisk together mayo, sour cream, fresh tarragon, salt, and black pepper.
Step 2: Add chicken, grapes, red onion (or shallot), and pecans.
Step 3: Toss lightly to combine and ensure everything is coated with the creamy dressing.
Step 4: Chill for at least 30 minutes (and up to overnight) and serve.
SERVING SUGGESTIONS
Chicken Salad Sandwich: My favorite way to enjoy this delicious chicken salad is on toasted sourdough bread or on a buttery croissant.
Lettuce Cups: For a low-carb option, spoon the chicken salad into romaine or iceberg lettuce cups. This is also a beautiful presentation for parties and gatherings such as baby showers or bridal showers.
Wrapped in Tortilla: Add this chicken salad to a tortilla, along with some mixed greens for a yummy wrap.
Over Mixed Greens: Serve over a bed of leafy greens for a yummy salad.
Casey’s Top Tip: Prepare this salad on Sunday night for a quick and easy light lunch during the work week.
STORAGE & LEFTOVERS
- Store leftovers in an airtight container in the fridge for up to 5 days. For more storage tips and tricks, check out: How Long Does Chicken Salad Last?
MORE CHICKEN SALALD RECIPES
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I hope you love this Tarragon Chicken Salad recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Tarragon Chicken Salad
Ingredients
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tbsp fresh tarragon leaves, minced
- 1 tsp kosher salt or sea salt
- 1/2 tsp freshly ground black pepper
- 3 cups cooked chicken breast, diced or shredded use rotisserie chicken or make your own
- 1 small shallot, minced can substitute 1/2 cup red onion, minced
- 1/2 cup red or green grapes, cut in half
- 1/4 cup pecans, roughly chopped
Instructions
- Prep: In a medium bowl, whisk together mayo, sour cream, tarragon, salt, and black pepper.
- Add: Add chicken, grapes, shallot (or red onion), grapes, and pecans. Gently toss to combine. Taste and season with more salt and pepper, if needed.
- Chill: Allow the chicken salad to chill for 30 minutes or overnight.
- Serve: Serve as sandwiches, lettuce wraps, in a tortilla, or over a bed of mixed greens.
We LOVE the fresh tarragon in this recipe–it’s a subtle a yummy kick to this chicken salad! Hope you love it as much as we do! XO ~ Casey