Tarragon Chicken Salad
This tarragon chicken salad recipe is perfect for lunch or an easy dinner. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 4
Ingredients 11
- 1 pound shredded chicken, cooked and cooled (2 boneless skinless breasts, or substitute 3 cups shredded chicken; see Notes)
- 1 ½ tablespoons finely chopped fresh tarragon (see Notes)
- 2 celery stalks, diced
- ¼ cup minced red onion
- ¼ cup chopped dill pickle
- ⅓ cup Greek yogurt (or 2 tablespoons additional mayonnaise, plus more to taste)
- ½ cup mayonnaise
- ½ tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt , plus more to taste
- Freshly ground black pepper
Method 2
- 01
Make the shredded chicken : If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
- 02
Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Store refrigerated for up to 4 days.
Provenance
- recipe-clones/acouplecooks-data
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