Strawberry Tarragon Chicken Salad

Chicken and tarragon need no introduction as a roast dinner, but those anise or licorice flavors work just as well in a fresh summer salad. We’re using precooked chicken and chopped, raw salad ingredients for a dish that comes together in a single bowl. 

Whereas chicken salad is sometimes all one texture, this recipe for tarragon chicken salad is creamy, crunchy and sweet. The natural aromas start to sing, and the addition of fruit pieces gives the texture some extra character and variety. 

Ingredients for Tarragon Chicken Salad

• Mayonnaise: Mayo gives the chicken a creamy quality, without which it would be dry and less appetizing. 
• Sugar: This is a sweet salad, but not overbearingly so. A little brown or white sugar lifts the flavors. 
• Tarragon: Ideally you want to source fresh tarragon to mince into this recipe, but dried tarragon will do if fresh isn’t available. 
• Salt: A pinch of salt will release some of the vegetable juices and balance the sweetness.
• Pepper: Plain black pepper gives the salad some depth, or add chili flakes for heat. 
• Chicken breast: We’re using precooked chicken breast because it is lean, quite neutral in flavor and it gives the salad its substance.
• Fresh strawberries: Sift through your washed, fresh strawberries to remove any discolored segments. These bring a pop of color and a burst of sweetness.  
• Peas: Use fresh shelled peas if you can get them, or thawed frozen peas, but avoid canned peas, which are too mushy.  
• Celery: Chopped celery gives the salad a crunchy texture, moisture and light saltiness.
• Onion: Use a sweet onion, chopped fine, or a stronger-flavored red onion, which always goes well in a salad. 
• Salad greens: Use washed, freshly prepared salad greens, torn into smaller pieces. 
• Nuts: To give some dry crunch to each bite, use toasted chopped pecans, walnuts or almonds. 

Directions    

Step 1: Mix the tarragon chicken salad in a single bowl

Kayla Blydenburgh for Taste of Home

In a large bowl, whisk together the mayonnaise, sugar, tarragon and seasonings. Stir in the chopped chicken pieces, strawberry quarters, peas, chopped celery and onion. Be gentle or you’ll have a pulpy consistency that can’t be rescued. Serve the salad over a bed of crisp salad greens and top with chopped nuts. 

Editor’s Tip: For a more delicate texture, shred the chicken breast in a mixer to get stringy meat that holds the mayonnaise well. 

Kayla Blydenburgh for Taste of Home

Recipe Variations 

• Punch up the fruit: If the sweet fruitiness of this chicken salad with tarragon is your favorite aspect, complement the strawberries with tart dried cranberries, seedless grapes or juicy, sour pomegranate seeds. 
• Cut down the mayo: Try a half-and-half mixture of mayo and Greek yogurt. It’s still creamy, slightly more tangy and lower on calories. 
• Add lemon juice: Our original recipe is missing some acidity, so if you like that sharp tang, squeeze in some lemon juice to yours. 

How to Store Tarragon Chicken Salad

You can generally store a chicken salad in the refrigerator for up to four days, in a sealed, airtight container. It might get a little watery at the bottom, however, as the celery and fruit release their liquid. 

Can you make tarragon chicken salad ahead of time?  

This recipe actually benefits from some advanced preparation. Mix everything as directed, aside from the strawberries and chill, covered, in the refrigerator. The flavors will really combine and harmonize. Add the strawberries before serving so that they don’t turn soft and color the whole salad pink. 

How do you reheat tarragon chicken salad? 

This is a fresh summer salad to enjoy chilled or at room temperature, so heating or reheating doesn’t offer any improvements, and actually risks losing the satisfying crunchiness of the chopped salad vegetables. 

Tarragon Chicken Salad Tips    

Kayla Blydenburgh for Taste of Home

Is there a version of this recipe without tarragon?

Tarragon’s licorice aroma is an acquired taste for some, so if you’re not a fan, you can still get the assertive notes by substituting oregano, basil, mint or parsley. 

What can you serve with tarragon chicken salad?

This creamy salad is great when spooned into avocado halves or scooped with tortilla chips, crackers or crusty bread. You can also use it as the filling for a sandwich, although you’ll have a tidier version using shredded rather than cubed chicken. 

Are there any alternatives to chicken breast?

Chicken breast is light, but if you want a stronger flavor you can tear off and trim any leftover roast or homemade rotisserie chicken, crispy skin and all. The dark meat and sweet fruit pair beautifully.