RECIPE
9 INGREDIENTS4 STEPS30MIN

Tarragon Chicken Salad

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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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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.

30MIN

Total Cooking Time

9

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2 cups
about 1/2-inch dice, 10-11 ounces total, cooked then cooled
1/3 cup
Mayonnaise
1/4 cup
1/4-inch dice
1 Tbsp
Celery Leaves , chopped
(optional)
1 Tbsp
Whole Grain Mustard
to taste
to taste
Lemon Juice , freshly squeezed
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Directions

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Step 1
Add Chicken (2 cups) , Celery (1/4 cup) , Celery Leaves (1 Tbsp) , Whole Grain Mustard (1 Tbsp) , Dried Tarragon (1 tsp) , Kosher Salt (to taste) , Ground Black Pepper (to taste) and squeeze of Lemon Juice (to taste) to a medium-size bowl.
Step 2
Add Mayonnaise (1/3 cup) . Stir gently until combined, adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
Step 3
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.
Step 4
Serve on buns with toppings of choice, on top of some crackers, or in a lettuce wraps for a low-carb lunch option!

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