Description
A bright and flavorful Lemon Tarragon Chicken Salad made with tender cooked chicken breast, zesty lemon, fresh tarragon, and a creamy mayonnaise-based dressing. Perfect for sandwiches, salads, or a light meal, this salad combines fresh herbs and citrus for a refreshing twist on classic chicken salad.
Ingredients
Scale
Main Ingredients
- 2 lbs. chicken breast, cooked
- ½ cup mayonnaise
- 3 lemons, zested and juiced
- 2 tbsp. stone ground mustard
- 2 celery stalks, diced
- 4 green onions, chopped
- ¼ cup fresh tarragon, chopped
- 2 tbsp. fresh parsley, chopped
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Dice the Chicken: Cut the cooked chicken breast into bite-sized pieces to ensure even distribution and easy mixing in the salad.
- Mix the Salad Base: In a large mixing bowl, combine the diced chicken, mayonnaise, lemon zest and juice, stone ground mustard, diced celery, chopped green onions, tarragon, and parsley. This builds the base flavors of the salad.
- Combine Ingredients: Stir all the ingredients together thoroughly until the chicken is evenly coated with the dressing and the herbs and vegetables are distributed throughout.
- Season and Serve: Taste the chicken salad and season with salt and pepper as needed. Chill if desired, or serve immediately as a sandwich filling, over greens, or on its own.
Notes
- Use cooked chicken breast that is chilled for easier dicing and mixing.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the amount of lemon juice to taste for more or less tang.
- Serve on fresh bread, in lettuce wraps, or over a bed of greens for a light meal.
- Substitute mayonnaise with Greek yogurt for a lighter version.
