A classic for everything from sandwiches to entertaining, tarragon chicken salad is perfect for the golf course, a lunch box, or served in mini at a holiday soiree.
I’d like to start off by saying how much I love the word soiree. Expect to see it slightly overused as the holidays approach and I delve into serious entertaining mode, even if it’s just entertaining small groups. Tip: Chicken salad is great for entertaining when spread on small baguette rounds or put in toasted phyllo cups. But I didn’t originally create this beautiful dish for entertaining, I made it for lunch.
We were in DC one weekend taking a family trip to the National Building Museum, and decided we needed lunch. Instead of trekking outside the museum to grab a quick bite, we stopped by the small Firehook Bakery shop on the ground floor. I chose a sandwich from the cooler – a tarragon chicken salad croissant. The flavors were just wonderful! I wondered why I don’t make more with tarragon and decided to replicate the recipe. I took a picture of the ingredient list and whipped up my own version.
My favorite way to enjoy tarragon chicken salad is actually in lettuce cups, so I ate most as a salad. The rest we enjoyed as snacks on crackers. It’s so easy to make, and the salad lasts a few days in the refrigerator. The only challenge I found was in finding the fresh tarragon. I ended up using dried and then – naturally – found fresh the very next day when I went to another grocery store. I’m including measurements for dry and fresh tarragon so you may use whatever you have available. Enjoy!
Tarragon Chicken Salad
- 2 lbs chopped cooked chicken great if you have leftovers!
- 1 cup chopped celery
- 6 tbsp mayonnaise
- 2 tsp dried tarragon or 1 1/2 tsp fresh chopped tarragon
- salt to taste
- 1/2 tsp black pepper
- 1/4 cup dried cranberries
- Combine all ingredients in a bowl, adjust seasonings to taste.
- Enjoy as a filling for sandwiches or lettuce wraps or as a topping for salads or crackers.