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Oval bowl of creamy chicken salad with green grapes and fresh herbs, served with toasted bread on the side.

15-Minute Tarragon Chicken Salad (No Celery!)

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Prep Time 15 minutes
Total Time 15 minutes
Yield 5 servings (5 cups)
Category Lunch/Dinner
Cuisine American/French
Author Lauren Grant

Description

A creamy chicken salad made with tarragon, fennel, stone-ground mustard, and green grapes.

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Ingredients

  • ⅓ cup mayonnaise
  • 2 tablespoons country-style Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • 2 teaspoons white wine vinegar
  • Kosher salt and black pepper
  • 3 cups (12-ounces) shredded cooked chicken
  • 1 cup finely diced fennel bulb + 1 tablespoon minced fennel fronds (1 small fennel bulb)
  • 1 cup halved green grapes

Instructions

  • In a large mixing bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons mustard, 1 tablespoon tarragon, 2 teaspoons vinegar and ¼ teaspoon salt.
  • Add 3 cups chicken, 1 cup fennel bulb, 1 tablespoon fennel fronds, and 1 cup grapes. Toss to combine and season to taste with salt and pepper; serve as desired.

Equipment

mixing bowl
whisk

Notes

I usually use leftover roast chicken for this, but rotisserie chicken is a great option here.

Nutrition

Serving: 1cupCalories: 369kcalCarbohydrates: 7gProtein: 36gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 113mgSodium: 277mgPotassium: 468mgFiber: 1gSugar: 6gVitamin A: 115IUVitamin C: 3mgCalcium: 34mgIron: 2mg
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