6 servings

10 min prep

Tarragon Chicken Salad

2 cooked Chicken Breasts, diced or shredded

1 cup of Red Grapes, halved or quartered

2 ribs of Celery, diced

⅓ cup of Red Onion, diced

½ cup of Pecans, roughly chopped

¼ cup of Mayonnaise

½ cup of Plain Greek Yogurt

1 tablespoon of Lemon Juice

2 tablespoons of Fresh Tarragon (or 2 teaspoons dried)

Salt & Pepper

  1. Combine the chicken, grapes, celery, onion, and pecans in a large bowl.
  2. Add the mayonnaise, yogurt, lemon juice, tarragon, and salt & pepper to taste. Stir to combine.

This recipe was something I went hunting for out of a craving for Whole Foods' Santa Fe chicken salad. I love that one, especially the combination of creamy chicken with crunchy grapes and celery, but I wanted a little less creamy and honestly, I'm never not looking for an excuse to put tarragon in something. This makes for really excellent and easy lunch sandwiches or can be transformed into a summertime dinner salad with the addition of spring mix or baby greens.