Chicken salad is even better when you add tarragon and walnuts! This creamy tarragon chicken salad is guaranteed to be a summer lunch favorite.
Summer is getting so close I can almost taste it, and one of the things I love best about summer is having my wooden barrels full of herbs. I plant little basil, parsley, thyme, mint, sage, rosemary and tarragon plants, and by the middle of July I am doing everything I can to keep up with them.
But right now, in the middle of April, it is just a little bit risky to be putting those tender little baby plants out yet, and so my barrels are sitting out there with nothing in them but last year’s dirt. And so perversely, all I want to make are recipes that call for fresh basil, parsley, thyme, mint, sage, rosemary and tarragon.
Chicken salad is even better when you add tarragon and walnuts! This creamy tarragon chicken salad is guaranteed to be a summer lunch favorite. Which means I have to dip into the teenager’s college tuition fund to actually BUY them at the supermarket, but some things have to be done.
And speaking of the supermarket, this particular recipe is the closest I have ever come to replicating the awesome but extremely expensive chicken salad at Whole Foods. It is a snap to make, and while you CAN use dried tarragon, using fresh makes all the difference.
See dilemma above. But this chicken salad is worth it!
Tarragon Chicken Salad
Prep Time: 15 minutes- Total Time: 15 minutes
Yield: 4 servings 1x
Category: Dinner
Method: No Cook
Cuisine: American
Print Recipe
Pin RecipeDescription
Chicken salad is even better when you add tarragon and walnuts! This creamy tarragon chicken salad is guaranteed to be a summer lunch favorite.
Ingredients
- 2 chicken breasts, cooked and torn into bite size shreds (I like to grill my chicken for this recipe – it gives the salad an even better taste!)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 celery stalk, chopped
- 1/4 cup walnuts
- 2 tablespoons chopped fresh tarragon (or 1/2 tablespoons dried, if you can’t round up any fresh)
- Salt and pepper to taste
Instructions
- Whisk sour cream and mayo together and pour over chicken.
- Add remaining ingredients and toss well. You can serve cold or at room temperature.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
That looks really good!!! thanks for sharing!!
Yum. This looks delicious.
I don't believe I have ever tried Tarragon. I am, however, going to attempt to grow my own herbs this year. I have no problem growing mint. I have it taking over my yard. Hopefully, I will be just as lucky with the others.
I adore your wooden barrels with the herbs!! Wish I could have a green thumb like u obviously do!
I also like your wooden barrels, I am moving into our own house in about a month and I might try doing something like that now.
The wooden barrels are great — the plants stay contained where you want them (in my case, about 10 steps from my kitchen door!) and if you buy the little plants, you can't go wrong. The Home Depot even has them in biodegradable pots — you plant the whole thing, pot and all!
Love the recipe and the idea of planting herbs in those wooden barrels! :)
Thanks Susy! I do love being able to pick herbs right outside my kitchen door! :)