Tarragon Chicken Salad


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.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
6 servings


  • 3 cups cubed, cooked chicken meat

  • 1 ½ cups chopped celery

  • ¼ cup chopped fresh chives

  • ½ cup plain low-fat yogurt

  • ¼ cup reduced fat sour cream

  • 1 ½ teaspoons dried tarragon

  • 2 tablespoons blanched slivered almonds

  • salt and pepper to taste


  1. 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.

  2. 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.

Nutrition Facts (per serving)

154 Calories
6g Fat
4g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 154
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 58mg 19%
Sodium 79mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 21g
Vitamin C 2mg 12%
Calcium 82mg 6%
Iron 1mg 6%
Potassium 337mg 7%

* 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.

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