Description

This Lemon Tarragon Chicken Salad is a fresh and flavorful dish combining tender chicken breast with a zesty lemon tarragon dressing. Creamy mayonnaise and Greek yogurt blend perfectly with Dijon mustard and fresh herbs, while crisp celery and green onions add a satisfying crunch. Ideal for a light lunch or a refreshing summer meal, it’s easy to prepare with no cooking required and perfect for meal prepping.

Ingredients

Scale

Salad

2 cups cooked chicken breast (shredded or diced)
2 stalks celery (diced)
2 green onions (sliced)
Optional: sliced almonds or grapes for texture and sweetness

Dressing

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)
Salt and black pepper to taste

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Instructions

Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, and chopped tarragon until the mixture is smooth and creamy.
Combine Salad Ingredients: Add the shredded or diced cooked chicken, diced celery, and sliced green onions to the bowl with the dressing. Stir gently until all components are evenly coated in the dressing.
Season: Taste the salad and season with salt and black pepper according to your preference to enhance the flavors.
Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
Serve: Serve the chilled chicken salad as a sandwich filling, in crisp lettuce wraps, on crackers, or enjoy it on its own. Optionally, garnish with sliced almonds or halved grapes for added texture and sweetness.

Notes

This salad is excellent for meal prep and stays fresh in the refrigerator for 3–4 days.
If using dried tarragon instead of fresh, reduce the amount to 1 teaspoon to avoid overpowering the lemon flavor.
Add halved grapes or chopped apples for a sweet contrast, or slivered almonds for crunch and a nutty note.