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.
Recipe by My Man's Belly at https://mymansbelly.com/2017/07/11/tarragon-chicken-salad/