This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2 hr

Tarragon Chicken Salad II

Read Reviews (31)

"This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one." — SUPERMOM12

Ingredients Edit and Save

Watch video tips and tricks

Black Lemon Chicken Salad

How to Make Chicken Salad

Holiday Chicken Salad

Kale, Swiss Chard, Chicken, and Feta Salad

Mandarin Chicken Pasta Salad

Grilled Chicken Salad Sandwich

Fruity Curry Chicken Salad

Basic Chicken Salad

Becky’s Chicken Salad

How to Bone a Chicken Breast

How to Cut Onions

Original recipe makes 6 servings Change Servings

1 pound skinless, boneless chicken breast halves
1 1/2 cups chopped celery
1 1/2 teaspoons chopped fresh tarragon
1 cup chopped fresh parsley

1 1/2 cups mayonnaise
1 cup raisins
1 cup diced red onion

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 2 hrs

ADVERTISE WITH US

This is a very good chicken salad recipe. Don't hesitate to use it. Next time I will only put 1 cup of Mayonnaise. I mixed in about 3/4 cup of the red onion because my children don't like onions and I added a handful (approximately 1/2 cup) of Dry Roasted Pine Nuts. I'll bet cashews would be good in it if you don't have the pine nuts. My kids loved it and didn't say anything about the onions. Wow...what an accomplishment!

—rookieswife

See full review »

Most Helpful Critical Review

Oct 05, 2010

I rate recipes based on how they work when done by the book. This one needed substantial tweaking. Halve the mayo and mix. Add more mayo as needed. Hint: More finely-chopped chicken needs more mayo. Reduce the chopped parsley to 1/2 cup. I had to use dried tarragon which I increased to 1 tbsp. Dice the celery so it's less distracting. Consider swapping halved red grapes for the raisins. Not including salt and pepper is a big oversight. Use a pinch of each. Mix well and refrigerate at least several hours or overnight for the flavors to blend.

—robepp

See full review »

35 Ratings

See other versions of this recipe!

Apr 16, 2005

I really enjoyed this one. Very subtle flavor that would be liked by most. Used canned chicken from Sam's Club.

—JDVMD

See full review »

Nov 16, 2007

This is a really great recipe! I used a rotisserie chicken instead per a friend's suggestion. Very GOOD. I did not use the raisens, and I used maybe 3/4 cup mayo- maybe even less. I would start with less and add in to your liking.

—bjared

See full review »

Feb 23, 2008

I made this for a party and got rave reviews. I added dried cranberries and chopped toasted pecans.

—buffet1

See full review »

May 10, 2008

This is an EXCELLENT chicken salad. The tarragon gives it a sophisticated but subtle "something" that everyone seems to love. I made this for my daughter's baby shower, served on croissants. Everyone LOVED it! I'm thinking about growing tarragon in my garden just so I always have it on hand to make this. Thanks for the great recipe! =)

—NorCalCook

See full review »

Jun 20, 2011

I like to rate recipes as published. Otherwise to me it's not really rating the recipe submitted. That being said I found this recipe to be very good as published. The tarragon really makes it. Such a nice favor yet not overbearing. The celery gives it a nice crunch and everything combined makes for a wonderful salad. I have served it many ways but my family likes it best served in a pita bread pocket. Add a nice homemade sangria wine and you have a wonderful light summer day lunch.

—Herbies Mom

See full review »

Feb 22, 2010

Pretty good chicken salad. I tried it again and reduced the mayo to 1 cup, added 1 tsp sugar, added a dash of white pepper and salt, reduced onion to 1/3 cup finely minced, and reduce parsley to 1/4 cup chopped. I also added halved red grapes and dried cranberries and dropped the raisins.

—luv2cook

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tarragon Chicken Salad

Parmesan and Basil Chicken Salad

Chicken Salad My Way

Wonderful Chicken Curry Salad

Chicken Macaroni Salad

Gourmet Chicken Salad II

Chicken Salad With Pine Nuts and Raisins

Mimi's Curried Hawaiian Chicken Salad

Chicken Salad

Simple Southwestern Chicken Salad

ADVERTISE WITH US

Nutrition

Calories
581 kcal
29%

Carbohydrates
27.7 g
9%

Cholesterol
64 mg
21%

Fat
45.8 g
70%

Fiber
2.3 g
9%

Protein
17.9 g
36%

Sodium
385 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tarragon Chicken Salad II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 581
Calories from Fat: 412

% Daily Value *
Total Fat 45.8g 70 %
** Saturated Fat 7.1g 36 %
** Cholesterol 64mg 21 %
Sodium 385mg 15 %
Potassium 521mg 15 %
Total Carbohydrates 27.7g 9 %
** Dietary Fiber 2.3g 9 %
Protein 17.9g 36 %
** Sugars 18.6g
Vitamin A 23 %
Vitamin C 28 %
Calcium 7 %
** Iron 19 %
** Thiamin 10 %
** Niacin 85 %
** Vitamin B6 46 %
Magnesium 13 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.