If you’re craving a dish that’s bursting with fresh flavor while being effortlessly light, then the Lemon Tarragon Chicken Salad Recipe is just what you need in your rotation. Bright citrus, aromatic tarragon, and tender chicken unite to create a salad that’s creamy, herby, and way more exciting than your average chicken salad. Whether you’re meal-prepping for the week or throwing together a no-fuss lunch, this recipe will be your new go-to for putting a sunny spin on any meal.
Ingredients You’ll Need
This recipe comes together beautifully with a line-up of simple, everyday ingredients—each one plays a role in building layers of taste, crunch, or tang. Don’t skip on any of these if you want to achieve the perfect harmony in your Lemon Tarragon Chicken Salad Recipe!
- Cooked Chicken Breast: Use rotisserie, poached, or leftover roasted chicken for maximum tenderness and convenience.
- Mayonnaise: Classic creaminess binds everything together; opt for your favorite kind for best results.
- Plain Greek Yogurt or Sour Cream: Adds an irresistible tang and lightens up the dressing beautifully.
- Dijon Mustard: Brings a subtle zippy warmth that balances the salad’s richness perfectly.
- Fresh Lemon Juice: Essential for that signature brightness, a squeeze of fresh lemon lifts up all the flavors.
- Lemon Zest: Don’t underestimate this tiny ingredient! The zest infuses the salad with deep, fragrant citrus notes.
- Fresh Tarragon: This anise-scented herb is the heart of the salad; use fresh if possible for delicate flavor, but dried works in a pinch.
- Celery: Brings satisfying crunch and that classic chicken salad texture.
- Green Onions: Offers a gentle oniony bite without overwhelming the other flavors.
- Salt and Black Pepper: Season to taste to draw out all the vibrant flavors in the mix.
- Sliced Almonds or Grapes (optional): For a pop of sweetness or extra crunch, add either or both!
How to Make Lemon Tarragon Chicken Salad Recipe
Step 1: Prepare the Creamy Dressing
Start by grabbing a large bowl and adding in the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, fresh lemon juice, lemon zest, and chopped tarragon. Whisk everything together until the mixture is beautifully smooth and creamy, forming the flavorful backbone of your Lemon Tarragon Chicken Salad Recipe.
Step 2: Combine Chicken and Veggies
Add your cooked chicken, diced celery, and sliced green onions right into the bowl with your dressing. Stir gently but thoroughly to make sure every single bite is generously coated in that tangy, herby goodness.
Step 3: Taste and Season
This is your moment to make it just right—sprinkle in salt and freshly cracked black pepper, then give it a quick stir. Taste and adjust if you want a touch more salt or a squeeze more lemon for zing.
Step 4: Let the Flavors Meld
Cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time is essential! It allows the flavors to blend, and the salad becomes even more delicious as it rests.
Step 5: Serve and Enjoy
When you’re ready to eat, give your Lemon Tarragon Chicken Salad Recipe one last stir. Serve it chilled, and top with almonds or grapes if you fancy an extra touch. The salad is now ready for all your favorite serving options!
How to Serve Lemon Tarragon Chicken Salad Recipe
Garnishes
For a gorgeous finishing touch, sprinkle extra fresh tarragon, a few more slices of green onion, or even a scattering of toasted sliced almonds over the top. Not only does this add visual appeal, it also delivers textural contrast and an extra aromatic pop to every bite.
Side Dishes
This Lemon Tarragon Chicken Salad Recipe shines next to simple, fresh sides. Consider pairing it with a crisp green salad, some juicy sliced tomatoes, or even a handful of kettle-cooked chips for a playful crunch. It’s also perfect alongside a chilled glass of iced tea or a light white wine for an effortlessly elegant meal.
Creative Ways to Present
This recipe is wonderfully versatile! Pile it high between slices of toasted sourdough for the ultimate sandwich, nestle it into crisp lettuce leaves for a light, gluten-free lunch, or serve in mini phyllo cups for a breezy party appetizer. Or, for snackers, scoop it up with crackers or cucumber rounds. There’s no wrong way to enjoy it!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The Lemon Tarragon Chicken Salad Recipe stays fresh and tasty for 3 to 4 days—perfect for busy weekdays or quick snack attacks.
Freezing
Generally, creamy salads like this don’t freeze well because mayonnaise-based dressings can separate and become watery. It’s best to make what you’ll eat within several days and enjoy it fresh from the fridge.
Reheating
This salad is meant to be enjoyed cold, so there’s no need to reheat. For best flavor, give it a gentle stir after taking it out of the fridge to redistribute the dressing and ingredients.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a huge time-saver and gives extra flavor. Just shred the meat and you’re good to go for the Lemon Tarragon Chicken Salad Recipe.
How can I make this recipe dairy-free?
Simply swap the Greek yogurt or sour cream for a dairy-free yogurt alternative or add a little extra mayonnaise. The salad will still be lusciously creamy and flavorful!
Is dried tarragon okay if I can’t find fresh?
Yes, you can use dried tarragon. Use only about one-third as much dried as you would fresh, since dried herbs are more concentrated. Just remember that fresh gives a brighter, more vibrant flavor for the Lemon Tarragon Chicken Salad Recipe.
Can I add other mix-ins like nuts or fruit?
Definitely! Chopped apples, halved grapes, or toasted walnuts add sweetness and a delightful texture. Feel free to riff on the classic and personalize it to your taste.
What’s the best way to transport this salad for a picnic?
Pack the salad in a well-sealed container and keep it chilled in a cooler. Bring bread, lettuce leaves, or crackers separately for fresh assembly on-site—that way, everything stays crisp and refreshing.
Final Thoughts
If you love bright flavors and crave a lunch or snack that’s anything but boring, this Lemon Tarragon Chicken Salad Recipe is truly a must-try. It’s easy to toss together, endlessly adaptable, and always a crowd-pleaser. Go on, grab those lemons and tarragon, and treat yourself to a salad that feels just as fresh as it tastes!
Print
Lemon Tarragon Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 4 servings
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Lemon Tarragon Chicken Salad is a refreshing and flavorful dish perfect for a light meal. The combination of tangy lemon, aromatic tarragon, and tender chicken makes for a satisfying salad that can be enjoyed in various ways.
Ingredients
Main Salad:
- 2 cups cooked chicken breast (shredded or diced)
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh tarragon (chopped, or 1 teaspoon dried)
- 2 stalks celery (diced)
- 2 green onions (sliced)
- salt and black pepper to taste
Optional:
- sliced almonds or grapes for texture and sweetness
Instructions
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, and chopped tarragon until smooth and creamy.
- Add the chicken, celery, and green onions to the bowl and stir until everything is evenly coated.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled as a sandwich, in lettuce wraps, or on crackers.
Notes
- This salad is great for meal prep and keeps well in the fridge for 3–4 days.
- If using dried tarragon, reduce the quantity to avoid overpowering the lemon.
- Add halved grapes or chopped apples for a touch of sweetness, or slivered almonds for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 65 mg
