Tarragon Chicken Salad

I love a good chicken salad, especially one that has a little something extra going on! This Tarragon Chicken Salad combines tender chicken, crunchy celery, sweet grapes, and a creamy dressing with just the right amount of fresh herb flavor.

Tarragon is what really makes this recipe stand out. It has a slightly sweet, almost licorice-like flavor that pairs surprisingly well with chicken and grapes. Add a handful of walnuts or pecans for a little extra crunch, and you’ve got a chicken salad that’s anything but boring.

It’s also a great way to use leftover chicken or rotisserie chicken. I like it piled onto toasted bread with lettuce, but it’s just as good tucked into a wrap, served with crackers, or spooned into lettuce leaves for a lower-carb lunch.

Tips for Making the Best Tarragon Chicken Salad

• Use leftover chicken to save time. Rotisserie chicken, poached chicken breasts, or even leftover turkey all work beautifully.
• Don’t skip the tarragon! It’s the star of this recipe. Start with a tablespoon and adjust to your taste. Fresh tarragon will have a different intensity than dried, so add dried tarragon gradually.
• Cut the grapes into quarters. You’ll get little bites of sweetness throughout the salad instead of whole grapes rolling out of your sandwich.
• Keep the celery leaves. They’re full of flavor and add a nice fresh touch along with the crunchy stalks.
• Toast the nuts. If you’re adding walnuts or pecans, a quick toast in a dry skillet brings out their flavor and makes them even crunchier.
• Let it chill. You can eat this chicken salad right away, but it’s even better after an hour or two in the refrigerator when the flavors have had time to come together.
• Adjust the creaminess. Start with the mayonnaise in the recipe, then add a little more if you prefer a creamier chicken salad. A squeeze of lemon helps brighten everything up.

Make It Your Own

For a lighter version, replace some of the mayonnaise with plain Greek yogurt. You can also skip the grapes for a less sweet chicken salad or leave out the nuts if you prefer a softer texture.

This is one of those recipes that’s easy to make ahead for lunches throughout the week. Store it covered in the refrigerator and enjoy within 3–4 days.

Sheri

Tarragon Chicken Salad with Grapes

Quick and easy Tarragon Chicken Salad with Grapes. It can be made in 20 minutes. Use what you have!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Salad, Sandwiches

Cuisine: French

Calories: 380

Ingredients Equipment Method

Ingredients

  

• 2 cups poached chicken breasts cut into small cubes or shredded
• 1 cup celery finely chopped, with leaves
• 1/2 cup onion red, white, or scallions will do
• 3/4 cup mayonnaise
• 1 cup red or green seedless grapes quartered
• Salt and pepper to taste
• 1 tbsp Tarragon or more – use to your taste
• 1 tbsp lemon
• 1 tbsp fresh or dried parsley
• 1 tbsp chopped walnuts or pecans optional

Equipment

• Instant Pot

Method

 

1. Turn your Instant Pot to Saute. Add 2 cups of water. Boil the chicken until done – about 10 minutes depending on thickness.
2. Shred or dice it up the chicken. Can use rotisserie chicken or leftover turkey as well.
3. Dice the celery, onion, and grapes. Set aside.
4. Mix the mayo, lemon, and spices in a bowl.
5. Add the chicken and the diced veggies to the bowl. Mix well.
6. While it is better chilled, you can serve immediately.
7. Toast bread and add lettuce with the chicken salad. Or wrap it in lettuce leaves for a low carb option!