Terrific Tarragon Chicken Salad

  • Created By
    Eleanor Logan
  • Shared On
  • Posted In
4 - 6
Prep Time:
Cook Time:
20-25 minutes
Total Time:
A word from the cook
I have been making this salad for over 20 years now, and it is still my most requested salad. I could make this in my sleep! Actually I think I did once! This has won a few awards in cooking contest, was featured on WFFA Channel 8 Metro show, and always requested by clients, friends and family. As with any “good” food, use quality ingredients and this salad MUST have the time to chill so that the flavor develops. Savor life, and always remember to eat well!

3 to 3 ½ pounds of boneless skinless chicken breasts
1 cup of sour cream and 1 tablespoon lemon juice and 2 tablespoons of heavy cream stirred into the sour cream
1 medium white onion finely diced
3 stalks of celery finely diced
½ sour cream
½ Mayo
2 Tablespoons dried tarragon
Salt and pepper to taste
Seedless green grapes cut in half (optional)


Pat dry chicken breast. Salt and pepper each side. Place on baking sheet or in pan. Cover the chicken with sour cream, lemon, heavy cream mixture. Bake uncovered for 20 to 25 minutes, check for doneness; remove from oven and cool.

Chop or shred chicken, place into large mixing bowl. Place diced onion, and celery on top of chicken. Add salt and pepper to taste. Crumble tarragon between fingers to release the herb’s flavor and place into bowl with chicken and minced celery and onion. Mix together sour cream and mayo. Pour over chicken mixture and mix well to combine all ingredients. Add grapes, if using, and fold into the salad.

Chill salad at least 6 hours; I prefer overnight. Before serving taste and adjust seasoning.

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