Tarragon Chicken Salad

Classic Chicken Salad with celery, green onions and grapes. Light-on-the-mayo- and packed tarragon, garlic and lemon. Do I have your attention? Great, here’s a new recipe for you!

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I made this for for Mila’s first birthday last year and am just getting around to posting it (insert wide-eyed emoji here). I made mini sandwiches on soft rolls and set out crisp butter lettuce cups as a bread alternative. They were a huge hit.

I’m generally not a mayo fan, but this recipe uses such a small amount and has so much flavor that you really don’t taste it. It mostly holds the salad together and keeps it from being dry. You can definitely substitute veganaise for regular mayo if you’re vegetarian or vegan. I’ve seen some recipes using tahini that would also be tasty.

I like to roast the chicken breasts in the oven, you can find my recipe for perfectly roasted chicken breasts here. Or if you’re really short on time, grab a rotisserie chicken from the market! While the chicken roasts I’ll chop the veg, slice the grapes and make the mayo. Then as soon as the chicken is cooked and cooled I’ll shred it up and mix in the rest of the ingredients.

The salad is best when it sits for while after it’s mixed whichs helps all flavors all meld together. You can also make the mayo a few hours ahead if you’re going to serve the salad immediately, which will help.

Although it’s rare, when I do use mayo I like to use this Primal Kitchen brand. It’s made with avocado oil vs canola and doesn’t have any preservatives. They have so many yummy Whole 30 and Paleo compliant dressings and dips. If you’ve never used their products before you should definitely check them out.

The crunchy celery, the sweet grapes and tarragon mayo make this spin on a classic chicken salad incredibly tasty. I hope you give it a try!