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Feb 18 / JW

Tarragon Chicken Salad

tarragon chicken salad

First poach the chicken breasts. Put in a saucepan filled with water that has been salted. Also add a couple shakes of vinegar, in this case I use tarragon vinegar. WTH is tarragon vinegar? Well, take a bottle of white wine vinegar and shove a large sprig of tarragon in the top and boom! Tarragon vinegar…or if you are in the US you can just buy it like that. Anyway, poach chicken for about 25 minutes, then turn heat off and let the chicken cool in the saucepan with the liquid.

Once it is mostly cooled, shred or dice the chicken into about ½ inch pieces. Mix all of the remaining ingredients together in a large bowl, and then TASTE before you put the chicken in, you may want more or less of things depending on your preferences…like more mayo and less lemon or whatever. But please, for the love of God, use a good whole egg  mayo (or make some from scratch).You’ll be sorry if you use that super extra no fat, added chemicals grossness…So, once everything is combined, add the chicken, taste again, adjust seasings, and then enjoy on a sandwich, or over some greens. Or just eat it like I do…with a spoon.


2-3 chicken breasts

1 stick celery finely diced

2 tbl whole grain mustard

1tbl Dijon Mustard

Juice of ½ lemon

2-3 tbl Mayo

½ Diced apple

2 tbl fresh tarragon(NOT dried)



Olive Oil

Tarragon vinegar(for poaching)

Optional: Dried Cranberries, Roasted Cashews

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