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Lemon tarragon chicken salad with slivered almonds, diced tomatoes, and lettuce.
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4.75 from 4 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free
Keyword: tarragon chicken salad, chicken salad with tarragon, chicken salad with almonds, gluten free chicken salad
Servings: 5
Calories: 363kcal

Equipment

  • Baking Sheet

Ingredients

For The Chicken Salad:

  • 1 ½ lb. boneless, skinless chicken breasts
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. smoked paprika can sub regular paprika
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 large shallot minced, can sub ¼ cup minced onion
  • 2 Tbsp. fresh tarragon minced, can sub 2 tsp. dried tarragon
  • ½ cup slivered almonds or nuts of choice
  • 1-2 tomatoes diced, optional
  • lettuce or greens of choice, optional
  • gluten free wraps or sandwich bread optional

For The Dressing:

Instructions

For The Chicken Salad:

  • Heat oven to 400 degrees Fahrenheit.
  • Mince 1 large shallot (can sub ¼ of an onion, any color).
  • Mince 2 Tbsp. of fresh French tarragon.
  • Place ½ cup of slivered almonds (or sliced almonds) or any unsalted nuts of choice into a small cast iron skillet (or any small skillet). Place the skillet on the stove top and heat to medium-low.
  • Toast the almonds for 5-6 minutes or until fragrant, stirring occasionally to prevent them from burning. Remove the skillet from the heat and set aside.
  • 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.
  • Sprinkle 1 tsp. each garlic powder 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.
  • 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).
    Cooking times may vary depending on the thickness of the chicken breasts.

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.
  • Stir the mixture until completely combined using a fork or a small whisk.
  • Place the diced chicken, toasted almonds, minced shallots and tarragon into a mixing bowl. 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.
    Adjust salt and pepper levels to taste.
  • To Serve: Serve on its own, in a wrap or lettuce wrap, on bread as a sandwich, or with crackers as an appetizer.

Notes

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

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 9g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 93mg | Sodium: 483mg | Potassium: 857mg | Fiber: 3g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg