Tarragon Chicken Salad

Tarragon Chicken Salad

Classic Chicken Salad with celery, green onions and grapes. Light-on-the-mayo- and packed tarragon, garlic and lemon. Do I have your attention? Great, here’s a new recipe for you!

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A close up shot of bunch of red grapes in a white colander.

I made this for for Mila’s first birthday last year and am just getting around to posting it (insert wide-eyed emoji here). I made mini sandwiches on soft rolls and set out crisp butter lettuce cups as a bread alternative. They were a huge hit.

A small bowl of mayonnaise with chopped tarragon and a wooden spoon on a wood cutting board with lemon slices and garlic on the side.

I’m generally not a mayo fan, but this recipe uses such a small amount and has so much flavor that you really don’t taste it. It mostly holds the salad together and keeps it from being dry. You can definitely substitute veganaise for regular mayo if you’re vegetarian or vegan. I’ve seen some recipes using tahini that would also be tasty.

Shredded chicken on a plate with a small bowl of mayonnaise with chopped tarragon and a wooden spoon in it on the side.

I like to roast the chicken breasts in the oven, you can find my recipe for perfectly roasted chicken breasts here. Or if you’re really short on time, grab a rotisserie chicken from the market! While the chicken roasts I’ll chop the veg, slice the grapes and make the mayo. Then as soon as the chicken is cooked and cooled I’ll shred it up and mix in the rest of the ingredients.

A bowl of tarragon chicken salad with celery, scallions and grapes in a bowl with a wooden spoon in it.

The salad is best when it sits for while after it’s mixed whichs helps all flavors all meld together. You can also make the mayo a few hours ahead if you’re going to serve the salad immediately, which will help.

A jar of Primal Kitchen Mayo with Avocado Oil on a wood cutting board.

Although it’s rare, when I do use mayo I like to use this Primal Kitchen brand. It’s made with avocado oil vs canola and doesn’t have any preservatives. They have so many yummy Whole 30 and Paleo compliant dressings and dips. If you’ve never used their products before you should definitely check them out.

A flatlay of an open faced tarragon chicken salad sandwich on a wooden cutting board.

The crunchy celery, the sweet grapes and tarragon mayo make this spin on a classic chicken salad incredibly tasty. I hope you give it a try!

A tarragon chicken salad sandwich sliced in half and stacked, sitting on a wooden cutting board.

Tarragon Chicken Salad

Carrie Beyer
Classic Chicken Salad with celery, green onions and grapes. Light-on-the-mayo- and packed with tarragon, garlic and lemon.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4

Equipment

  • Roasting pan
  • Good quality knife

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup quartered red grapes
  • 2/3 cup diced celery
  • 1/2 cup thinly sliced green onion
  • 1/2 cup mayonnaise or mayo alternative
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp fresh lemon juice
  • 2 small garlic cloves minced
  • 4 sandwich rolls
  • 1 head butter lettuce for lettuce wraps or on sandwiches

Instructions
 

  • Roast chicken according to recipe linked in body of post
  • Slice grapes and green onion
  • Chop celery and tarragon
  • Crush garlic cloves and mix into mayo along with chopped tarragon and lemon juice
  • Once chicken is cooked and cooled, shred the meat with your fingers or two forks
  • In a large mixing bowl combine shredded chicken, grapes, celery and green onion and stir
  • Pour in mayonnaise and fold together until all mayo is well incorporated
  • Serve on sliced whole grain bread with a piece of butter lettuce or in a butter lettuce cup for chicken salad lettuce wraps
Keyword Chicken, Chicken Salad Sandwich, Salad, Sandwich, Tarragon
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