Tarragon Chicken Salad

Total Time:
1 hr 15 min
15 min
1 hr

about 3 cups

  • 2 cups diced cooked chicken
  • 1 small tart apple, cored and diced (about 1 1/2 cups)
  • 1/3 cup diced celery
  • 1/4 cup diced red onion
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup lightly salted, roasted cashews, roughly chopped
  • 4 cups arugula, washed and dried
  • Olive oil, for dressing arugula

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.

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4.8 24
Precisely done = precisely delicious. Loved this. Recipe boxed. item not reviewed by moderator and published
Excellent! I made this for a Christmas luncheon and everyone loved it. item not reviewed by moderator and published
Made this into finger sandwiches for an afternoon tea party. They were all gone. That in itself means something. I really liked it myself too. item not reviewed by moderator and published
I served this on top of bibb lettuce with a side of sliced tomatoes and cucumbers. It was delightful. Use light mayo (and part yogurt if you wish)--the recipe loses nothing from the healthy exchange. I also think red onion needs to be soaked in water to soften the flavor. My girlfriends thought I was a culinary genius! item not reviewed by moderator and published
Hands down, my favorite chicken salad. Perfect. item not reviewed by moderator and published
The temps in Holland right now are unbearable. HIgh humidity and temps around 32C (89F) degrees and VERY few places with air-co! ! With these temps we like nice light dinners. I thought I would try this recipe this evening. It was quick, easy and very tasty. My husband and I enjoyed it very much. The only tweak I made was to use green onions instead of the red onion in this recipe, just a personal preference. I will definitely make this recipe again, as it is now going in my 'keeper' file. I just might try subbing with leftover turkey when Thanksgiving comes around. Thank you Emeril for another fabulous recipe. You are the best! item not reviewed by moderator and published
I used light mayo and replaced half of the mayo it called for with fat free plain yogurt. Much healthier and still so tasty! Love the bold flavor of the herbs in this dish. item not reviewed by moderator and published
Ooooh, sub Craisins for Apples....or even add it! It's a Taste Explosion !!!! ;-D <3 Alexandra item not reviewed by moderator and published
If you like tarragon, you'll love this chicken salad. It's very flavorful and has a nice crunch. This is the first time I'd cooked with tarragon, and unfortunately, my husband realized he really disliked this particular herb. Tarragon has a licorice flavor he really hated. Also, I roasted three split chicken breast with olive oil, salt and pepper at 350 degrees for about an hour (Barefoot Contessa's method for chicken salad.) It made a good three cups of really moist chicken, which I thought was the perfect amount for the amount of mayo dressing. Although you might want to add more apples, nuts, etc. Overall, I thought the tarragon chicken salad was very good. item not reviewed by moderator and published
Chicken salad is one of my top ten favorite foods and I've tried A LOT of different ones. This has to be one of the best, but then again, I LOVE tarragon. I substituted pistachios for the cashews because it's what i had on hand, then put them into the salad and really liked it. This is my new chicken salad recipe! item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Tarragon Salad

Recipe courtesy of Sandra Lee