Description
A bright and flavorful Lemon Tarragon Chicken Salad featuring tender cooked chicken breast mixed with a zesty lemon-mustard dressing, fresh herbs, and crisp celery and green onions. Perfect for sandwiches, salads, or a light meal, this salad combines creamy mayonnaise with the aromatic notes of tarragon and parsley for a refreshing twist.
Ingredients
Scale
Main Ingredients
- 2 lbs. chicken breast, cooked
- ½ cup mayonnaise
- 3 lemons, zested and juiced
- 2 tbsp. stone ground mustard
- 2 celery stalks, diced
- 4 green onions, chopped
- ¼ cup fresh tarragon, chopped
- 2 tbsp. fresh parsley, chopped
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Prepare the chicken: Cut the cooked chicken breast into bite-sized pieces to ensure even distribution and easy mixing in the salad.
- Combine ingredients: In a large mixing bowl, combine the diced chicken, mayonnaise, lemon zest and juice, stone ground mustard, diced celery, chopped green onions, tarragon, and parsley. This builds the base flavors of the salad.
- Mix thoroughly: Stir all the ingredients together thoroughly until the chicken is evenly coated with the dressing and the herbs and vegetables are distributed throughout.
- Season and serve: Taste the chicken salad and season with salt and pepper as needed. Chill if desired, or serve immediately as a sandwich filling, over greens, or on its own.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- Use leftover cooked chicken or poach chicken breasts fresh to make this salad.
- Adjust the amount of lemon zest and juice according to your taste preference for acidity.
- This salad is great as a filling for sandwiches, wraps, or served over mixed greens.
- Store leftovers covered in the refrigerator and consume within 3 days.
