Lemon Tarragon Chicken Salad Recipe

A burst of sunshine in every bite! This Lemon Tarragon Chicken Salad recipe, inspired by Southern Living (June 2007), is a light and refreshing dish perfect for lunch or a summer gathering. Tender chicken is tossed with a vibrant lemon-tarragon dressing, crunchy pecans, and crisp celery for a flavor explosion. Easy to make and even easier to devour!

Prep Time 20 mins
Cook Time 42 mins
Calories 453.2 kcal
Protein 56g
Rating 5.0 (1 Reviews)
Lemon Tarragon Chicken Salad 27

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Tarragon Chicken Salad

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Tarragon Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Tarragon Chicken Salad

  1. Preheat oven to 350°F (175°C). Arrange 1/2 cup pecan halves in a single layer on a baking sheet.
  2. Bake for 5-7 minutes, or until lightly toasted.
  3. Let pecans cool completely on a wire rack (about 15 minutes).
  4. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Gently stir in 2 cups cooked chicken (shredded or diced), 1/2 cup chopped celery, and 1/4 cup finely chopped red onion until just combined.
  6. Fold in 1/2 cup halved red grapes (optional).
  7. Garnish with extra tarragon and/or lemon zest, if desired. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

16g

Fat

24g

Carbs

5g