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Tarragon Chicken Salad

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  • Tarragon Chicken Salad

    I made this a couple of days ago, it was very tasty and refreshing. I served it on croissants.


    Be sure to toast the pecans before adding them to the dish; the crunch and flavor that results will be well worth the quick effort.

    Makes about 6 cups


    1 tablespoon butter
    3/4 cup pecans, chopped, divided
    1 cup mayonnaise
    3 tablespoons fresh tarragon, chopped (I used 1-1/2 Tbsp dried tarragon)
    1 tablespoon fresh lemon juice
    1 teaspoon lemon zest
    4 cups cooked chicken breasts, chopped
    1 medium Granny Smith apple, diced
    1 cup celery, diced
    4 tablespoons red onion, finely chopped
    Salt and fresh ground pepper, to taste (optional)


    Step 1
    In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
    Step 2
    Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
    Step 3
    Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

    Charlene’s notes 10-20-2022: This is delicious and refreshing. I used Costco rotisserie chicken breast from a whole chicken. I did feel it needed some salt and fresh ground black pepper.

  • #2
    This is amost exactly my chicken salad too but instead of tarragon I use curry powder - just regular curry powder nothing hot. It is delicious.


    • #3
      Many years ago the Marie Calendar’s restaurants had a chicken curry salad that was just. I delicious. I’d bet curry instead of tarragon would be good. Thanks for the memory hint!


      • #4
        Bumping, it’s dinner on 12-30-2022!