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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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

172 calories; 6.9 g total fat; 38 mg cholesterol; 424 mg sodium. 4.5 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
02/23/2017
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 boiling method didn't really add flavor). It was a nice change of pace from the fruity chicken salads I usually make and I liked the yogurt more than I thought I would. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2017
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 boiling method didn't really add flavor). It was a nice change of pace from the fruity chicken salads I usually make and I liked the yogurt more than I thought I would. Read More
(2)
Rating: 4 stars
06/07/2014
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 cooking chicken so I thought I'd better try it---especially since it included wine and chicken broth! I don't think it produces a very flavorful chicken so I'll go back to using the breasts with skin and bones baking them with salt and pepper and maybe a little of Trader Joe's 21 Seasoning Salute before removing just the chicken itself. It's a lot more flavorful and I much prefer the texture. But the rest of the recipe produced a very nice result. I will make this again being sure to use a mix of red onion as well as scallions. Thank you DeanandBettieVintage! Read More
(2)
Rating: 4 stars
02/23/2017
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 boiling method didn't really add flavor). It was a nice change of pace from the fruity chicken salads I usually make and I liked the yogurt more than I thought I would. Read More
(2)
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