Description

This refreshing Lemon Tarragon Chicken Salad combines tender cooked chicken breast with a creamy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Enhanced with aromatic tarragon, crisp celery, and green onions, this salad is perfect for a light lunch or picnic. It can be served chilled in sandwiches, lettuce wraps, or on crackers, offering a flavorful and healthy meal option.

Ingredients

Scale

Chicken Salad

2 cups cooked chicken breast (shredded or diced)
½ cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh tarragon (chopped, or 1 teaspoon dried)
2 stalks celery (diced)
2 green onions (sliced)
Salt and black pepper to taste
Optional: sliced almonds or grapes for texture and sweetness

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Instructions

Prepare the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, and chopped tarragon until the mixture is smooth and creamy, ensuring all ingredients are well combined.
Combine the salad ingredients: Add the shredded or diced cooked chicken, diced celery, and sliced green onions into the bowl with the dressing. Stir thoroughly to coat all the ingredients evenly with the lemon tarragon dressing.
Season and chill: Taste the salad and season with salt and black pepper to your preference. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify.
Serve and enjoy: After chilling, serve the Lemon Tarragon Chicken Salad cold. It is excellent as a filling for sandwiches, wrapped in lettuce leaves, or served on crackers for a delicious light meal or snack.

Notes

This salad is ideal for meal prepping and can be stored in the refrigerator for 3–4 days, maintaining freshness and flavor.
If using dried tarragon instead of fresh, reduce the amount to 1 teaspoon to prevent overpowering the dish.
For added sweetness and crunch, consider mixing in halved grapes, chopped apples, or slivered almonds.