Name: Tarragon Chicken Salad
Total time: 145 min
Ingredients: 1 tablespoon butter; 3/4 cup pecans, chopped; 1 cup mayonnaise; 3 tablespoons fresh tarragon, chopped; 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

Hands On Time:

30 mins

Total Time:

2 hrs 25 mins

Yield:

6 cups

Tarragon chicken salad isn't quite as straightforward as a classic chicken salad recipe, but it's well worth the extra ingredients and preparation.

The recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion. The dressing is livened up with the addition of the zest and juice of a lemon and chopped fresh tarragon.

While the tarragon might be a little outside of your comfort zone, we definitely think you should give it a try. Just one little ingredient can take your ho-hum recipe to the next level—and tarragon is just the ticket in this chicken salad recipe.

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. Make our tarragon chicken salad for your next baby shower or garden club luncheon, and it will be the hit of the party. Just be sure to whip up an extra batch to have at home, too—you won't be able to resist this recipe.

What Is Tarragon?

Tarragon is known as the "king of herbs" in France, and for good reason: It can elevate just about any dish it touches. It's a main part of the French fines herbes—a combination of tarragon, parsley, chervil, and chives used to flavor chicken, fish, and eggs.

Fresh tarragon has a subtle, licorice-like flavor. Best used fresh, its dried counterpart can quickly overtake a dish and should be used sparingly. It pairs particularly well with citrus and acidic ingredients, as well as with meat, seafood, and eggs.

Ingredients for Tarragon Chicken Salad

To make this chicken salad, you'll need:

Butter: Used to toast the nuts for extra richness.
Pecans: Adds a nutty crunch. Can be substituted with other types of nuts or left out if needed.
Mayonnaise: The base of the creamy dressing for the chicken salad.
Fresh tarragon: An aromatic herb with a light, licorice-like flavor.
Fresh lemon juice: Acidity balances the richness of the mayonnaise.
Lemon zest: For a bright, fresh lemon flavor.
Cooked chicken breasts: Can swap for rotisserie chicken, or leftover dark meat.
Granny Smith apple: For a tart, crisp bite of fruit throughout the salad.
Celery: A cooling crunch in the salad.
Red onion: To add a pop of sweet onion flavor.

ingredients for Tarragon Chicken Salad — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Tarragon Chicken Salad

This chicken salad comes together quickly, and can even be prepped in advance for easy serving. Full instructions are below, but here's a brief outline before you get started:

Step 1. Toast pecans with butter.
Step 2. Whisk together mayonnaise, tarragon, lemon juice, and lemon zest.
Step 3. Stir in chicken, apples, celery, and onion. Season with salt and pepper.
Step 4. Cover and chill 2 to 24 hours.
Step 5. Stir in and sprinkle with pecans before serving.

Variations for Tarragon Chicken Salad

Want to switch up the ingredients in this salad? It's incredibly easy to make changes based on your preferences and what you have on hand:

Swap the nuts: Feel free to substitute the pecans with almonds, walnuts, or any nut you prefer. If you're nut-free, try toasting pumpkin seeds or sunflower seeds for a light crunch.
Switch up the fruit: Not in the mood for apples? Try red grapes or pears.
Add dried fruit: Dried fruit can add a nice twist to chicken salad. Add dried cranberries, apricots, or cherries for a sweet and tangy bite.

How To Store Leftover Tarragon Chicken Salad

You can assemble and refrigerate this salad up to 24 hours ahead for the freshest results, adding the pecans before serving. Refrigerate leftovers in an airtight container for up to four days.

How To Serve Tarragon Chicken Salad

Serve this chicken salad with crackers, layered into sandwiches, wraps, or lettuce cups. No matter how you serve it, it's the type of dish that's equally welcome at your next gathering, or eaten straight from the fridge.

More Chicken Salad Recipes You'll Love

There's a chicken salad recipe for every season:

Editorial contributions by Katie Rosenhouse.

Tarragon Chicken Salad — Caitlin Bensel; Food Stylist: Torie Cox

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Ingredients

1 Tbsp. butter
3/4 cup pecans, chopped
1 cup mayonnaise
3 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
4 cups cooked chicken breasts, chopped
1 medium Granny Smith apple, diced
1 cup celery, diced
4 Tbsp. red onion, finely chopped

Directions

Toast pecans:

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.

Caitlin Bensel; Food Stylist: Torie Cox
Make dressing:

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl.

Caitlin Bensel; Food Stylist: Torie Cox
Add chicken:

Stir in chicken, apples, celery, and onion until blended. Add salt and freshly ground pepper to taste.

Caitlin Bensel; Food Stylist: Torie Cox
Chill:

Cover and chill 2 to 24 hours.

Caitlin Bensel; Food Stylist: Torie Cox
Add pecans:

Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

Caitlin Bensel; Food Stylist: Torie Cox