Tarragon Chicken Salad

by Pamela

Tarragon Chicken Salad

This tarragon chicken salad with grapes and pecans will become a favorite and this easy chicken salad comes together in minutes.

I think that summertime is the perfect time for chicken salad. I love pulling the container from the fridge and dishing some out into a bowl and just digging in. I find it to be cool and refreshing on those hot summer days. I also love how versatile it is.

A while back, I posted a recipe for avocado chicken salad. That’s still one of my favorites, but this recipe might just be catching up to that one. This chicken salad recipe was inspired by the chicken salad I get at one of my local grocery stores. I’m a big fan of tarragon and it pairs so well with the rest of the ingredients. Since I’ve got a huge tarragon plant right outside my door, it seemed like an obvious recipe for me to make.

Tarragon Chicken Salad

Rather than bake the chicken for this recipe, I poached it. Poaching is one of those types of cooking that seems to have been forgotten. I’m not sure why since it’s so easy to do and it helps to keep your chicken breasts from drying out and tasting like compressed sawdust. I also like to poach salmon as a different way to prepare it. The salmon turns such a pretty pink color it looks amazing on top of a salad.

I decided to go a little crazy with this chicken salad and plate it up on some pretzel rolls (I love those things!) instead of just dishing it out on top of a plate of greens (which is what I usually do). This stuff would also taste great on some honey wheat bread.

I think you’re really going to like all the flavors in this simple recipe and it might just become your new go to chicken salad recipe. Enjoy!!!

Tarragon Chicken Salad
Prep time
Cook time
Total time
This tarragon chicken salad with grapes and pecans will become a favorite and this easy chicken salad comes together in minutes.
Recipe type: Lunch
Cuisine: American
Serves: 4-6
  • 1¼ pounds boneless, skinless chicken breast
  • 1 cup seedless red grapes (cut in half)
  • ¼ cup pecans (chopped into small pieces)
  • 2 celery stalks (diced)
  • 1 tablespoon fresh tarragon (chopped fine)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ cup mayonnaise
  • ¼ cup sour cream
  1. To poach the chicken breasts, add the chicken to a Dutch oven or stock pot and fill with water until the chicken is 1" below the surface.
  2. Bring the chicken to a boil then reduce to a simmer and cook for 15 minutes. Turn off the heat and let the chicken sit in the water for 7 more minutes. Drain the chicken and let it cool.
  3. Once the chicken has cooled enough to handle it, dice the chicken and toss it into a large bowl.
  4. Add the rest of the ingredients and toss to coat.
  5. Place bowl into the refrigerator for at least 2 hours before serving.


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John/Kitchen Riffs July 12, 2017 at 9:11 am

Poaching is a great way to cook chicken. Or fish, in particular. Anyway, great salad. And you’re right — the ideal summer dish. Thanks!

Pamela July 12, 2017 at 5:23 pm

Thanks John. I just made another batch. I can’t stop eating it. 🙂

Ed July 11, 2017 at 11:05 am

So how much tarragon?



Pamela July 11, 2017 at 11:42 am

Hi Ed, 1 tablespoon

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