Tarragon Chicken Salad
Let’s talk chicken salad for a minute. Most people have an opinion about what type of chicken salad they enjoy eating. With so many ways to make chicken salad, the options seem endless when it comes to creating a recipe. Texture and flavor come to mind when deciding how to make chicken salad. For example, shredded chicken vs. chunked chicken; with or without pecans and grapes; using mayo vs. Greek yogurt. I haven’t met a chicken salad I don’t like, but I LOVE tarragon chicken salad. Tarragon lends a delightful flavor to my recipe for chicken salad.
I was first introduced to this type of chicken salad years ago at a small restaurant/grocery store called V. Richards. When my husband and I were newlyweds, we lived in Forest Park (an old historic neighborhood in Birmingham), and V. Richards was a short walk from our home. Almost every time we ate lunch there, I would get a scoop of their tarragon chicken salad. V. Richards closed its doors in 2015, so I had to come up with a tarragon chicken salad recipe of my own.
Chicken salad is quite simple to make. I hope you will try making my recipe, which makes about 1 quart of chicken salad. These are the ingredients you’ll need to make my recipe:
Chicken salad can be served a variety of ways.
The ingredients in this chicken salad join forces in the best way to create a savory, must try version of a classic.
You can’t go wrong with using this Tarragon chicken salad on a chicken salad BLT!
Makes 1 quart.
Tarragon Chicken Salad
- 4 cups of chicken broth
- Kosher salt
- Freshly ground black pepper
- Skinless split chicken breast, bone-in (about 2.5 lbs)
- 1/2 cup mayo
- 1/8 cup stone ground Dijon mustard
- Juice of 1 lemon
- 1 celery stalk, finely diced
- 1 green onion, diced
- 2 tbsp of fresh tarragon, finely chopped
- Salt and pepper to taste
- *optional, sliced almonds
- To get started, you will need to cook your chicken. For reference, I used a 2.5 lb skinless, split chicken breast, bone-in to yield 3 cups of diced chicken. In a large pot over medium-high heat, add your chicken breasts. Pour 4 cups of broth over your chicken breasts, then season liberally with kosher salt and ground black pepper. Bring to a boil, then cover and reduce heat to medium. Cook for 10-15 minutes, or until the juices from the chicken run clear after cutting into it. Allow the chicken to rest for 5-10 minutes before removing the bones and dicing it into ¾”cubes. Once your chicken cubes are cut and completely cooled, store them in an airtight container in the refrigerator for at least 4 hours before mixing with the remaining ingredients.
- While your chicken is chilling, gather your remaining ingredients. In a large bowl, combine mayo (I like Duke’s), stone ground Dijon mustard, juice of 1 lemon, finely diced celery, diced green onion, and finely chopped fresh tarragon. Mix these ingredients well until fully combined. Add your chilled diced chicken to the bowl and toss in the mayo mix until the chicken cubes are fully coated. Add salt and pepper to taste. An optional step is to add in ¼ cup of sliced almonds. Store chicken salad in an airtight container in the refrigerator.
- Add sliced almonds to your chicken salad to lend an extra crunch and texture.
- This chicken salad is delicious right after it is mixed together, but it is even better after it has chilled for 4 hours or overnight.
Share your thoughts, or ask a question!