Simple Tarragon Chicken Salad

Name: Simple Tarragon Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely chopped); 2 tbsp fresh tarragon (chopped); 0.33 cup mayonnaise; 0.25 cup yogurt (plain, thick); 1 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper (freshly ground); 1 pinch salt (for poaching liquid); 4 cup water (for poaching chicken); 1 pcs bay leaf (for poaching)

RATING

0.0/5

TASTE SCORE

8/10

Tender chunks of poached chicken breast tossed with crisp celery, fresh tarragon, and a creamy, tangy dressing. This light yet satisfying salad comes together quickly and is perfect for sandwiches, wraps, or served over a bed of greens.

PREP

15m

COOK

15m

SERVES

1 CUP

353 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Poach the chicken breasts.
1.Place chicken breasts in a saucepan and cover with 4 cups cold water.
2.Add a pinch of salt and 1 bay leaf.
3.Bring to a gentle simmer over medium heat, then reduce heat to low.
4.Cook at a bare simmer until chicken is cooked through, about 12-15 minutes.
TIPKeep the heat gentle — a rolling boil makes the chicken tough. The water should barely bubble.
prep · ~10 min
Cool and shred the chicken.
1.Remove chicken from poaching liquid and place on a cutting board.
2.Let it rest until cool enough to handle, about 10 minutes.
3.Using two forks or your fingers, shred the chicken into bite-sized pieces.
prep · ~5 min
Prep the vegetables and herbs.
1.Finely dice 2 celery stalks.
2.Finely chop the red onion to yield ¼ cup.
3.Chop the fresh tarragon leaves until you have 2 tablespoons.
mix · ~2 min
Make the dressing.
1.In a large mixing bowl, combine mayonnaise, yogurt, lemon juice, and dijon mustard.
2.Add ¼ teaspoon salt and a pinch of black pepper.
3.Whisk until smooth and creamy.
TIPTaste the dressing now before adding chicken — this is your chance to adjust the seasoning.
mix · ~2 min
Toss everything together.
1.Add the shredded chicken, diced celery, chopped red onion, and fresh tarragon to the dressing.
2.Fold everything together gently until the ingredients are evenly coated.
TIPFold, don't stir vigorously — you want the chicken to stay in tender shreds, not turn to mush.
rest · ~15 min
Chill the salad before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. This salad tastes even better the next day.
TIPThe resting time is essential — fresh tarragon needs a little time to infuse its flavor into the dressing.
serve
Serve the chicken salad.
Serve chilled on toasted bread, in a wrap, or over a bed of fresh greens. Garnish with extra tarragon leaves if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Poach the chicken at a bare simmer — a rolling boil makes it tough and dry.
2
Shred the chicken while it's still warm for the best texture and easier mixing.
3
Chill the salad for at least 15 minutes to let the tarragon flavor infuse the dressing.
4
Taste and adjust the dressing before adding the chicken — it's your last chance to season.
5
Fold the ingredients gently to keep the chicken in tender shreds, not mush.
6
Store leftovers in an airtight container in the fridge for up to 3 days — the flavor deepens overnight.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the mayonnaise with all thick plain yogurt (6 tbsp total) and add 1 tsp of olive oil for richness. This cuts the fat while keeping the salad creamy.

high protein

High-protein

Swap the yogurt for extra mayonnaise and add 2 tbsp of toasted slivered almonds or chopped walnuts. Great for a protein-packed lunch.

jain

Jain

Omit the red onion and use 1/4 cup finely chopped spring onion greens instead. Replace yogurt with cashew cream (soaked and blended cashews) for a Jain-friendly version.

vegan