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Classic chicken salad recipe made with tender chicken, crisp celery, and creamy mayo dressing, served in a blue bowl.

Classic Chicken Salad With Tarragon

Nataliia
This classic chicken salad is made with tender chicken, creamy mayo dressing, green onions and tarragon. It's simple, elegant, flavorful and comes together in minutes. Perfect for sandwiches, wraps and on its own.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 232 kcal

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 cutting board
  • 1 chef's knife
  • measuring cups and spoons

Ingredients
  

  • 2 cups diced or shredded cooked chicken
  • ½ cup finely chopped celery
  • 3 tablespoons diced green onions
  • 1 tablespoon diced fresh tarragon (or ½ teaspoon of dried)
  • ½ cup full fat mayonnaise
  • 1-2 teaspoons Dijon mustard
  • ¼ teaspoons salt adjust to taste
  • ¼ teaspoons black pepper adjust to taste

Instructions
 

  • In a large bowl, add diced chicken, chopped celery, diced green onions, diced tarragon.
    2 cups diced or shredded cooked chicken, ½ cup finely chopped celery, 3 tablespoons diced green onions, 1 tablespoon diced fresh tarragon (or ½ teaspoon of dried).
  • In a small bowl, mix mayonnaise, Dijon mustard, salt and pepper.
    ½ cup full fat mayonnaise , 1-2 teaspoons Dijon mustard, ¼ teaspoons salt, ¼ teaspoons black pepper
  • Add the dressing to the salad ingredients. Mix until well coated. Add more salt or pepper if needed. Serve on its own or use for sandwiches and wraps.

Notes

If you do not have cooked chicken, I recommend poaching chicken for the salad:
  • Add raw chicken the pot, add  whole 5-6 peppercorns, bay leaf and salt. Optionally, add some roughly chopped onion pieces, carrots and celery for flavor.
  • Bring it to a gently boil, turn the heat to the lowest setting and simmer on low covered until the internal temperature reaches 165℉ for about 13 minutes (for boneless chicken breasts, tenders or thighs) or 30 minutes (for chicken legs or bone in thighs).  Let it cool down. Shred or dice to use in the salad. 
If you do not find fresh tarragon, you can use 1 teaspoon of fresh mint and 1 teaspoon if fresh basil, all finely chopped. You can also use ½ teaspoon of dried tarragon instead. 
You may need to add more or less salt, depending how well the cooked chicken is seasoned. 
This recipe makes about 3 cups of salad, which is enough for 4 ¾ cup size servings, or 5 sandwiches. 
 

Nutrition

Calories: 232kcalCarbohydrates: 0.8gProtein: 8.2gFat: 21.5gSaturated Fat: 3.2gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 4.7gCholesterol: 11.6mgSodium: 324.4mgFiber: 0.6gSugar: 0.4g
Keyword classic chicken salad, creamy chicken salad
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