Reviewed: Mar. 3, 2012

Great choice adding the tarragon. I love tarragon and it gives the chicken salad something special. I can't wait to try this with some fresh tarragon which I grow during the summer.

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Reviewer:

kreader4420

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Aug. 20, 2011

Very good flavor but way too much mayo. Next time, use half what it calls for. If you dont have all that parsley on hand, not crucial to taste. Only used about half cup and still had great flavor.

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Reviewer:

cantellano

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Reviewed: Jun. 19, 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.

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Reviewer:

Herbies Mom

Cooking Level: Expert

Home Town: Manhattan Beach, California, USA

Living In: Murrieta, California, USA

Reviewed: May 18, 2011

I boiled the chicken rather than baked it. I didn't have celery and still wanted that crunch so I added a diced apple. Then I substituted green onion for the red and dried cranberries for the raisins. Just add mayo as your stir until it's moist enough for your tastes. It didn't take 1 1/2 cups for me.

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Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: May 16, 2011

Yummy! Great flavor, used canned chicken and grapes.

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Reviewer:

christy

Reviewed: Mar. 24, 2011

My mom used store bought chicken salad and added the tarragon, parsley and chopped white grapes. Her and my Dad loved it.

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Reviewer:

JessFinsUp

Cooking Level: Expert

Home Town: Mechanicsville, Virginia, USA

Living In: Farmville, Virginia, USA

Reviewed: Mar. 14, 2011

Don't be shy with the tarragon, it has a great flavor. I used craisins instead of raisins and added lemon juice to taste. Don't try and subsitute the red onion with yellow or white, red it the best choice!

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Reviewer:

jgburton

Reviewed: Jan. 5, 2011

Loved it very much, but I used bone in skin on chicken for a more roasted and flavorful chicken taste. After cooking I discarded the bones and skin and shredded the chicken. Overall, a great dish! Yumm!

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Reviewer:

Mama T

Reviewed: Oct. 2, 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.

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Reviewer:

robepp

Reviewed: Aug. 9, 2010

This was very delic...substituted mayo with Cabot Geek Yogurt and sour cream...everyone loved it and leftovers great for sandwiches. Thanks for a terrific recipe!

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