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Best Tarragon Chicken Salad

Rated as 4 out of 5 Stars

"Delicious healthy tarragon chicken salad made with poached thighs and herbs. Perfect for a healthy meal, entertaining guests, or sharing with family and friends."
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Ingredients

2 h servings 172 cals
Original recipe yields 8 servings

Directions

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  1. Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.
  2. Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.

Footnotes

  • Cook's Note:
  • Whole chicken or bone-in chicken thighs can be used if desired. If you decided to use regular thighs or a whole chicken pull or shred all of the meat from the bones and fat after poaching.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the wine and chicken broth. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 172 calories; 6.9 g fat; 4.5 g carbohydrates; 11.2 g protein; 38 mg cholesterol; 424 mg sodium. Full nutrition

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Reviews

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In Cook's Notes it says it's OK to use chicken breast, so I did and cubed it rather than shredded it. I also did not use the kelp. It has been a long time since I used the boiling method of co...

This was good. I would cut back on the salt next time. I added a little more mayo and Dijon than called for. I used some leftover shredded chicken that I had (since Marianne's review said the bo...