Lemon Tarragon Chicken Salad

This Lemon Tarragon Chicken Salad is perfect served as a wrap or sandwich for lunch! It's tossed with toasted almonds, shallots, and dressing.

Chicken salad is one of the best lunches out there and only made better with the addition of fresh herbs like tarragon. It gives this dish a pop of flavor and perfect paired with some slivered almonds and tangy lemon dressing.

I first discovered tarragon chicken salad a few years ago on a road trip to North Carolina. I stopped at a Trader Joe's for lunch while on an excursion to the beach and wondered where it had been all my life.

After returning home, I knew I had to recreate the chicken salad that I had wolfed down while sitting in my car of that grocery store parking lot. Luckily, it was super easy to prepare and I have been enjoying it at home ever since.

This recipe is made with boneless, skinless chicken breasts that are tossed in savory spices and roasted in the oven until tender and juicy. The chicken is diced and tossed in a tangy lemon dressing along with toasted almonds.

This chicken salad is perfect served in a wrap or on a sandwich with fresh tomatoes and lettuce. It can also be enjoyed as a snack with crackers or in a lettuce wrap.

Jump to:

• What Does Tarragon Taste Like?
• Ingredients For Lemon Tarragon Chicken Salad
• How To Add Flavor To Chicken Salad
• How To Roast Chicken Breasts In The Oven
• How To Toast Almonds
• How To Make Lemon Tarragon Dressing
• How To Make Tarragon Chicken Salad
• Can I Sub Dried Tarragon?
• What To Serve With Tarragon Chicken Salad
• How Long Does It Last In The Fridge?
• Can It Be Frozen?
• Lemon Tarragon Chicken Salad

What Does Tarragon Taste Like?

Tarragon is a perennial herb and a member of the sunflower family. It's used widely in French and European cooking, often added to dishes like pasta, chicken, eggs, and sauces.

Tarragon has a slightly sweet flavor that tastes like anise or licorice. The two varieties of tarragon used in cooking and are readily available in most grocery stores and farmer's markets are French and Russian. I highly recommend using French tarragon as it has a much stronger flavor.

I always make sure to plant some French tarragon in my herb garden every summer. It's great for adding flavor to sauces and pairs well with lighter meats like fish and chicken.

I love it in this Creamy Lemon Tarragon Sauce, which also works great as a dip for this Prosciutto Roasted Asparagus.

Ingredients For Lemon Tarragon Chicken Salad

Here's what you'll need to make it.

• 1 ½ lbs. Boneless, Skinless Chicken Breasts
• 1 Tbsp. Olive Oil
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• ½ tsp. Smoked Paprika (can use regular paprika)
• ½ tsp. Kosher Salt (split)
• ¼ tsp. Pepper
• ⅓ cup Mayo
• 1 Tbsp. Dijon Mustard
• 2 Tbsp. Lemon Juice
• 1 Shallot (can sub ¼ of an onion)
• ½ cup Slivered Almonds (or sliced almonds)
• 2 Tbsp. Fresh Tarragon (minced)
• Gluten Free Wraps or Bread (optional) (can use regular wraps or bread if not gluten free)
• 1-2 Tomatoes (diced) (optional)
• Lettuce or Greens of choice (optional)

How To Add Flavor To Chicken Salad

The base of any chicken salad is, of course, the chicken. To ensure that your chicken salad is flavorful, it's important that the chicken used to make it is cooked properly and seasoned well.

I used boneless, skinless chicken breasts that are tossed in olive oil, savory spices, salt and pepper and then roasted on a baking sheet in the oven. The chicken then diced and tossed with all of the other ingredients in a bowl before serving.

Here are some tips to ensure that the chicken is juicy and flavorful:

• It's important that the chicken is not overcooked, or it will become dry and unappealing. Roast the chicken just until the internal temperature reaches 165 degrees Fahrenheit (this can be checked using a food thermometer).
• Let the chicken rest for at least 5 minutes before dicing it. This will allow the juices to be reabsorbed into the meat and ensures that the chicken is not dry.
• Make sure that the chicken is properly seasoned before roasting.
• Add some savory spices to bump up the flavor.
• Use fresh tarragon, as it has more flavor than dried. Opt for French tarragon if you can find it.

How To Roast Chicken Breasts In The Oven

It's super easy to roast the chicken breasts for this chicken salad. All you need to do it is a baking sheet.

1. Start by heating the oven to 400 degrees Fahrenheit.
2. Place 1 ½ lbs. of boneless, skinless, chicken breasts onto a baking sheet. Drizzle the chicken with a heaping Tbsp. of olive oil and toss to coat.
3. Sprinkle 1 tsp. each garlic and onion powder, ½ tsp. smoked paprika (or regular paprika), and ¼ tsp. each kosher salt and pepper over the chicken breasts. Toss until completely coated in the oil and spices.
4. Place the baking sheet in the oven and roast for 18-22 minutes, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit (this can be checked using a food thermometer).
5. Remove the baking sheet from the oven.
6. Allow the chicken breasts to rest for at least 5 minutes before cutting into them.
7. Once the chicken has cooled, dice it into chunks.

Cooking times may vary slightly depending on the thickness of the chicken breasts. It's important not to overcook it, but also important not to undercook the chicken.

Feel free to use leftover roasted or grilled chicken or rotisserie chicken if that's what you have on hand.

How To Toast Almonds

I love to add some slivered almonds to this lemon tarragon chicken salad. The almonds add a crunchy texture and extra flavor.

To bring out the flavor of the almonds (or any nuts, for that matter) it's always a good idea to toast them first. Toasting them helps to get rid of the 'raw' flavor and brings out the natural oils in the nuts.

It's super easy, only takes a few minutes, and can be done while the chicken is roasting in the oven.

1. To toast the nuts, place ½ cup of slivered (or sliced) almonds or any unsalted nuts of choice into a small cast iron skillet (or any small skillet).
2. Place the skillet on the stove top and heat to medium-low.
3. Toast the almonds for 5-6 minutes or until fragrant, stirring occasionally to prevent them from burning.
4. Remove the skillet from the heat and set aside.

You can use any variety of unsalted nuts you like in place of the almonds. Walnuts, hazelnuts, or pecans are all great choices.

Alternately, you can omit them if you have a nut allergy.

How To Make Lemon Tarragon Dressing

You can't have something like a chicken or egg salad without some type of dressing. I like to keep things on the lighter side when it comes to dressings like this.

I find that a simple dressing doesn't drown out the flavor of the other ingredients, but instead enhances them.

This dressing is super easy to prepare.

1. For the dressing, add ⅓ cup mayo, 1 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, ¼ tsp. kosher salt and a pinch of pepper to a small bowl.
2. Stir the mixture until completely combined using a fork or a small whisk.

How To Make Tarragon Chicken Salad

Once the chicken, almonds, and dressing is ready all that's needed is to combine all of the ingredients in a mixing bowl.

I love to add shallots to chicken salad in place of onions because the flavor is slightly sweeter and less pungent. Feel free to substitute ¼ of an onion (any color) in place of the shallot if needed.

1. Peel and mince 1 large shallot (or ¼ of an onion).
2. Mince 2 Tbsp. of fresh tarragon.
3. Place the diced chicken, toasted almonds, minced shallots and tarragon in a bowl.
4. Pour desired amount of the dressing over the chicken and toss everything until completely combined. You can use as much or as little of the dressing as you like.
5. Adjust salt and pepper levels to taste.

Can I Sub Dried Tarragon?

Yes, you can sub dried tarragon for fresh if needed.

Simply sub 1 tsp. of dried tarragon for every Tbsp. of fresh tarragon. This recipe would use 2 tsp. of dried tarragon in place of the 2 Tbsp. of fresh tarragon.

What To Serve With Tarragon Chicken Salad

Chicken salad is one of those versatile dishes that can be enjoyed any number of ways.

It can be eaten on its own, served as a dip with crackers, added to a wrap or served low carb in a lettuce wrap, or served on bread as a sandwich.

I love to add it to a wrap with some diced tomatoes and lettuce or greens of choice. If serving as a sandwich, feel free to add some tomato slices and fresh greens.

You can also serve it on toast, in biscuits, croissants, or any type of buns.

Chicken salad is perfect served alongside a side salad like this snap pea salad, pickled beet salad, Italian green bean salad, or marinated tomato salad.

It's also great with some roasted vegetables like these garlic green beans, Parmesan roasted cauliflower, or maple mustard Brussels sprouts.

How Long Does It Last In The Fridge?

This chicken salad lasts 2-3 days stored in an airtight container in the refrigerator.

Can It Be Frozen?

I do not recommend freezing this lemon tarragon chicken salad, as it is best enjoyed fresh or within a few days.

Love chicken salad? Check out these recipes!

• Lemon Basil Chicken Salad
• Wild Rice Chicken Salad

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• Curried Chickpea Salad
• BLT with Lemon Basil Mayo
• Italian Mozzarella Grilled Cheese
• Gouda Chicken Grilled Cheese
• Chipotle Chicken Panini

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