This Tarragon Chicken Salad is an easy, flavorful way to use leftover chicken. Bright tarragon and crunchy sliced almonds combine with sweet creamed corn for a tasty twist on the classic chicken salad.
Prepared ahead, this salad makes lunches fast and satisfying. The herbaceous note of tarragon complements shredded chicken, while cream-style corn adds moisture and a subtle sweetness. Diced red onion and sliced almonds provide crunch and texture.
How to make tarragon chicken salad
Combine the ingredients in a mixing bowl and stir until everything is evenly coated. For best flavor, cover and chill for at least 2 hours so the flavors can meld. Serve cold straight from the refrigerator.
This tarragon chicken salad is delicious on a buttery croissant, between slices of sourdough, or piled onto crackers for a light snack. It also works well on mixed greens for a quick lunch salad.
How to store
Store leftovers covered in the refrigerator for up to 4 days. Do not freeze, as the texture and flavor of the salad can suffer when thawed.
Easy chicken dinner recipes
- instant pot chicken tacos
- greek chicken kabobs
- rosemary chicken and vegetables
Tarragon Chicken Salad Recipe
Amy Duska
Ingredients
- 2 cups chicken breasts shredded or chopped
- ¼ cup sliced almonds
- 1 teaspoon dried tarragon
- 2 tablespoons diced red onion
- 1 teaspoon chopped chives
- ½ cup cream style corn canned
- 3 tablespoons mayonnaise
- salt and pepper to taste
Instructions
- Mix all ingredients in a medium bowl until evenly combined.
- Cover and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.