Tarragon Chicken Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: about 3 cups
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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


  1. 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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