Tarragon Chicken Salad

No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker. A store-bought roast chicken that has been chilled works wonderfully for this recipe.

Total Time

30min

5.0

4 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 cups

Chicken

•

1/3 cup

Mayonnaise

•

4 Tbsp

Celery

•

1 Tbsp

Celery Leaves , chopped

(optional)

•

1 Tbsp

Whole Grain Mustard

•

1 tsp

Dried Tarragon

•

to taste

Kosher Salt

•

to taste

Ground Black Pepper

•

to taste

Lemons , freshly squeezed

Cooking Instructions

Add Chicken (2 cups) , Celery (4 Tbsp) , Celery Leaves (1 Tbsp) , Whole Grain Mustard (1 Tbsp) , Dried Tarragon (1 tsp) , Kosher Salt (to taste) , Ground Black Pepper (to taste) and Lemons (to taste) to a medium-size bowl.

Add Mayonnaise (1/3 cup) . Stir gently until combined, adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.

Cover and refrigerate for at least 20 minutes and up to several hours to allow flavors to meld. The tarragon flavour will become more pronounced the longer the chicken salad sits.

Serve on buns with toppings of choice, on top of some crackers, or in a lettuce wraps for a low-carb lunch option!

Nutrition Per Serving

CALORIES

578

FAT

50.8 g

PROTEIN

26.6 g

CARBS

1.0 g