Go Back
+ servings

Tarragon Chicken Salad

Servings 12 servings
Author abountifulkitchen


  • 3-4 boneless skinless chicken breast halves, about 1 ½ -2 lbs
  • 1 1/4 cup Best Foods Mayo you may want more or less depending on your taste
  • ½ cup celery chopped
  • 3 green onions chopped
  • fresh lemon juice about 2 tablespoons
  • 1 teaspoon tarragon I prefer dried for this recipe
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees and place a sheet of parchment paper on a jelly roll pan.
  2. Place the chicken on the pan and salt and pepper generously.
  3. Cook for about 50 minutes or until chicken is done.
  4. Remove from oven, let cool.
  5. Place on cutting board. Chop into large pieces.
  6. Place chicken into a food processor with a blade. ( it is best to do this in two batches).
  7. Add mayo, chopped celery, chopped green onions, fresh lemon juice and about 1 teaspoon dried tarragon.
  8. Pulse a few times, until chicken is shredded and all ingredients are mixed well. Do not over pulse!
  9. Add salt and pepper to taste. You may either serve immediately or store in refrigerator until ready to serve. This recipe may be made a day or two ahead.
  10. When ready to serve, place on croissants or lettuce leaves, or on chopped greens.
  11. Garnish with almonds or chopped green onions, if desired.

Recipe Notes

You may add any of the following to the chicken salad:grapes, apples, raisins, nuts.