Tarragon Chicken Salad
A refreshing and vibrant chicken salad featuring tender chicken, crunchy vegetables, and aromatic tarragon.
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken breast, diced You can use rotisserie chicken for a quick option.
- 1 cup celery, finely chopped Offers a crunchy texture.
- 1/2 cup red grapes, halved Adds sweetness to the salad.
- 1/2 cup walnuts, chopped Introduces nutty richness.
- 1/4 cup green onions, sliced Adds mild onion flavor.
- 1/4 cup fresh tarragon leaves, chopped The star ingredient for flavor.
- 1 cup mayonnaise Binds the ingredients together.
- 1 tablespoon Dijon mustard Adds a subtle tang.
- 1 tablespoon lemon juice Brightens the salad.
- Salt and pepper To taste.
Instructions
- 1. If using raw chicken, poach it in water or broth for 15-20 minutes until cooked. Cool and dice. If using rotisserie chicken, shred it.
- 2. Finely chop celery, slice green onions, halve grapes, and chop walnuts.
- 3. In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
- 4. In a large bowl, combine chicken, celery, grapes, walnuts, green onions, and tarragon. Toss gently.
- 5. Pour dressing over the salad and fold gently to coat.
- 6. Taste and adjust seasoning if necessary.
- 7. Chill for at least 30 minutes before serving.
- 8. Serve on its own, in a sandwich, or on greens.
Notes
For best flavor, let the salad chill before serving. Adjust ingredients to taste.