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Tarragon Chicken Salad
A classic chicken salad gets a bright, herbaceous lift from fresh tarragon. This version combines two textures of cooked chicken to create the perfect consistency for sandwiches or scooping. Chopped walnuts add a satisfying crunch that balances the creamy mayonnaise dressing. It comes together quickly for an easy weekday lunch or a light weekend picnic. Serve it piled high on your favorite soft bread or over a bed of crisp greens.
Ingredients
- 1¼ pounds cooked chicken
- 2 tablespoons dried or ¼ cup fresh tarragon
- ¾ cup chopped walnuts
- 1 cup mayonnaise
- ½ teaspoon sea salt
- ½ teaspoon white pepper
Instructions
- 1Divide the cooked chicken into two equal portions. Cut one portion into bite-sized chunks and place them in a large mixing bowl.
- 2Transfer the remaining chicken to a food processor and pulse until broken down into smaller pieces. Add the tarragon, chopped walnuts, and mayonnaise, then pulse again until you have a moist and chunky mixture.
- 3Scrape the processed mixture into the bowl with the reserved chicken chunks. Season with the sea salt and white pepper, folding everything together until evenly combined.
- 4Chill the salad briefly if desired, then serve it scooped onto soft potato bread or your preferred sandwich base.