READY IN ABOUT 1½ hrs

Tarragon Chicken Salad

Read Reviews (16)

"This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary." — jessica

Directions

In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 06, 2010

Delicious! This was a great way to use up some left over chicken I had. I cut the celery back to one cup and since I didn't have low-fat plain yogurt on hand I subbed low fat mayo. I added some fresh lemon juice and a bit of dijon mustard along with some parsley. (similar to Tarragon Tuna Salad from this site). I left out the almonds and let this set in the fridge for a couple hours to let the flavors blend. Great on toasted whole grain bread!

—Jillian

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Most Helpful Critical Review

Jan 01, 2005

This dish had too much celery, was a little dry and lacked a little taste. Next time, we'll make some adjustments with some of the ingredients to jazz it up.

—MADETOBESPECIAL

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20 Ratings

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Jan 25, 2010

This chicken salad is a great base for someone who has an afliction to mayo. I added everything in this recipe, but instead of almonds, i added pecans cuz thats what i had. I also added a tspn of mayo to my yogurt and sour creAM for a light tangy flavor w/o actually overpowering it with mayo. I also added freshly ground black pepper and dash or two of onion powder, and i used fresh tarragon and dried chives cuz thats all i had onhand. As a person who loves chicken salad but alot of times it either tastes too chickeny or too mayoey, this one is perfect and delicious! Screw the deli, i will make this from now on! I also didnt measure any of my ingredianets except for the yogurt/mayo/sourcream mix.

—ashleylovestocook

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Oct 15, 2003

This is tasty. I couldn't find plain yogurt so just used fat free mayo. Also, since fresh chives are out of season used dried. Was really tasty and will make again. My husband ate for lunch on lettuce.

—Navy_Mommy

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May 06, 2003

Delicious and easy! I loved the unique flavor of the tarragon. I didn't have plain yougart, so just added lite sour cream till moist.

—SBECK

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Apr 13, 2010

Great salad. I tried it with fresh tarragon and used the juice of half a lemon to give it a little zing.

—JKJ662000

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Dec 21, 2009

ANOTHER GREAT RECIPE!!! Staff members loved it!!

—Keyla

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Feb 23, 2009

This was really very good. I enjoyed the tarragon and chives a lot - nice spin to an old classic. I also sometimes finely chop a red pepper and throw that in, too. Delicious. I've tried it with tuna as well, and while it works, it's definitely better with the chicken.

—Outro

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Nutrition

Calories
154 kcal
8%

Carbohydrates
3.5 g
1%

Cholesterol
58 mg
19%

Fat
5.6 g
9%

Fiber
0.7 g
3%

Protein
21.2 g
42%

Sodium
79 mg
3%

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

Nutritional Information

Tarragon Chicken Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 154
Calories from Fat: 51

% Daily Value *
Total Fat 5.6g 9 %
** Saturated Fat 1.8g 9 %
Cholesterol 58mg 19 %
Sodium 79mg 3 %
Potassium 337mg 9 %
Total Carbohydrates 3.5g 1 %
Dietary Fiber 0.7g 3 %
Protein 21.2g 42 %
** Sugars 2.1g
Vitamin A 6 %
** Vitamin C 4 %
Calcium 10 %
Iron 11 %
** Thiamin 7 %
Niacin 89 %
** Vitamin B6 26 %
** Magnesium 11 %
** Folate 11 %

* 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.