Tarragon Chicken Salad


  • 2 whole chicken breasts
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 2 celery stalks, ( rinsed & finely chopped)
  • ½ cup + 2 Tbsp mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tbsp tarragon vinegar
  • 3 scallions, green tops removed, (bottoms thinly sliced)
  • 5 sprigs fresh tarragon, (leaves only, finely chopped)
  • Salt and freshly ground pepper, to taste


  • Preheat oven to 350F.
  • Coat the chicken breasts in a thin layer of olive oil and distribute the 2 tsp salt across the two breasts.
  • Bake at 350F until cooked, roughly 30 minutes, or until the inside of the thickest part of the breast registers an internal temperature of 165F.
  • Remove the chicken breast and allow to cool.
  • Once cooled, dice the cooked chicken and mix with the chopped celery in a large bowl.
  • In a separate bowl, whisk together the mayonnaise, Greek yogurt & tarragon vinegar.
  • Add scallion and tarragon into the mayo and yogurt mixture and stir to combine.
  • Pour this mixture over the chicken and celery and stir to combine. Add salt and pepper to taste.
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