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Creamy Tarragon Chicken Salad
The secret to this salad's unique texture is pulsing half the chicken in a food processor with the dressing while leaving the rest in hearty chunks. Fresh tarragon brings a bright, herbaceous lift that cuts right through the rich mayonnaise base. Chopped walnuts fold in for a satisfying crunch, making it a fantastic filling for soft potato bread or a crisp lettuce wrap. You'll love having a batch of this in the fridge for effortless lunches all week.
Equipment
- Food processor
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. Keeping half the meat chunky ensures the final salad has a satisfying bite.
- 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. Processing the dressing directly with the finely chopped meat creates a cohesive, spreadable base.
- 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.
Notes
- Substitution: If using dried tarragon instead of fresh, allow the salad to rest for 30 minutes before serving so the dried herbs can soften and release their flavor.
- Serving: Pile this high on soft potato bread, scoop it over a bed of crisp greens, or use it as a filling for lettuce wraps.
- Storage: Keep in an airtight container in the fridge for up to 3 days.