Tarragon Chicken Salad II Recipe - Allrecipes.com
Tarragon Chicken Salad II Recipe
  • READY IN 2 hr

Tarragon Chicken Salad II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. 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.
  3. In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2004

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!

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.

Apr 16, 2005

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

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.

Feb 23, 2008

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

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.

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! =)

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.


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  • 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.

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