Tarragon Chicken Salad

Name: Tarragon Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1.25 lbs thin-sliced boneless skinless chicken breasts; 1.5 tablespoons Primal Kitchen Olive Oil; 1/4 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; 3/4 cup chopped celery; 1/2 cup chopped onion; 1/3 cup chopped dried cranberries; 2 tablespoons chopped fresh tarragon; 3 tablespoons Primal Kitchen Mayo; 1 tablespoon lemon juice; 1 tablespoon Primal Kitchen Dijon Mustard; Salt and pepper to taste; Radicchio, little gem or bibb lettuce

April 09, 2024

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Creamy, savory, and so easy to prepare, Tarragon Chicken Salad makes a perfect light lunch. It comes together in about 25 minutes if you pan-fry the chicken breast as part of the recipe, but you can also skip that step and move straight to the finish if you use pre-cooked chicken.

One of the most underrated herbs, tarragon has a lightly sweet and very subtle licorice flavor that instantly elevates chicken salads. If you don’t have tarragon on hand, thyme is a decent substitute—the flavor profile will be similar but with a more herbaceous taste. Mixed with creamy mayo and mustard, plus sweet-tart dried cranberries, this humble herb takes our simple chicken salad recipe to a whole new level.

Tarragon Chicken Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

351

Made with cranberries, creamy avocado oil mayo, and Dijon mustard, this easy chicken salad is bound to become your new favorite. Spoon it into lettuce cups, spread some on your favorite bread for a quick sandwich, or eat it straight from the bowl (we totally have).

Ingredients

1.25 lbs thin-sliced boneless skinless chicken breasts
1.5 tablespoons Primal Kitchen Olive Oil
1/4 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
3/4 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped dried cranberries
2 tablespoons chopped fresh tarragon
3 tablespoons Primal Kitchen Mayo
1 tablespoon lemon juice
1 tablespoon Primal Kitchen Dijon Mustard
Salt and pepper to taste
Radicchio, little gem or bibb lettuce

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Directions

Combine the salt, pepper, and garlic powder in a small bowl and sprinkle the spices all over the chicken breasts.
Heat the olive oil in a pan on your stovetop over medium heat. Once it is hot, add the chicken breasts to the pan in a single layer. Let them cook for 3-5 minutes on each side, or until the internal temperature reads at least 165°F. Set the chicken aside to cool.
Once the chicken has cooled, roughly chop it into chunks no larger than ½” thick.
Place the chicken into a bowl and add the celery, onion, cranberries, and half of the tarragon. Add the mayo, lemon juice, and mustard and fold together using a spatula. Add the remaining tarragon and then add salt and pepper to taste.
Enjoy the chicken salad as-is, or refrigerate for a few hours for the best flavor. Serve in radicchio, little gem lettuce, or bibb lettuce leaves.