This Tarragon Chicken Salad is a bright, easy way to use leftover chicken. Fresh-tasting dried tarragon and crunchy sliced almonds elevate the classic, while cream-style corn adds a touch of sweetness and extra moisture for a satisfying, slightly unexpected twist.
Having this chicken salad ready in the fridge makes lunches simple and quick. The combination of tarragon and creamed corn gives the salad a unique balance: herbal brightness from the tarragon and gentle sweetness from the corn. Diced red onion and sliced almonds add texture, while mayonnaise binds everything together.
Tarragon has a subtle anise-like note that pairs especially well with tender shredded or chopped chicken. If you like, use leftover roasted chicken, poached chicken, or shredded crockpot chicken to save time.
How to make tarragon chicken salad
Add all ingredients to a mixing bowl and stir until evenly combined.
Cover the salad and chill for at least 2 hours so the flavors can meld. This salad is best served cold from the refrigerator.
Serve the salad on a buttery croissant, between slices of sourdough, piled on crackers, or scooped onto a bed of greens for a light meal. It also makes a convenient filling for sandwiches or wraps when you need a fast, flavorful lunch.
How to store
Store leftovers covered in the refrigerator for up to 4 days. Because of the texture changes that freezing can cause, freezing is not recommended.
Easy chicken dinner recipes
- instant pot chicken tacos
- greek chicken kabobs
- rosemary chicken and vegetables
Tarragon Chicken Salad Recipe
Amy Duska
10
2
2 10
Ingredients
- 2 cups chicken breasts shredded or chopped
- ¼ cup sliced almonds
- 1 teaspoon dried tarragon
- 2 tablespoons diced red onion
- 1 teaspoon chopped chives
- ½ cup cream style corn canned
- 3 tablespoons mayonnaise
- salt and pepper to taste
Instructions
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Combine the chicken, sliced almonds, dried tarragon, diced red onion, chopped chives, cream-style corn and mayonnaise in a medium bowl. Season with salt and pepper and stir until well mixed.
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Cover and refrigerate for at least 2 hours before serving so the flavors meld.