This chicken salad uses poached chicken breast, fresh tarragon, and a Dijon-mayo dressing, with celery, red onion, toasted almonds, and grapes for crunch and sweetness. It takes about 35 minutes and gets better after a rest in the fridge — which makes it genuinely useful on busy days or when you’re feeding a crowd. Make it the night before and lunch or a party spread basically takes care of itself.
Before you start
Two things make or break this recipe. First, keep the poaching water at a gentle simmer, not a boil — aggressive heat tightens the protein and gives you rubbery chicken that won’t absorb the dressing. You want small bubbles, not a rolling boil, and a thermometer to confirm 165°F before you pull it. Second, let the chicken cool completely before mixing. Warm chicken melts the mayo and turns the dressing greasy. Give it at least 20 minutes on the counter, or speed it up with a quick rest in the fridge.
Troubleshooting
- Dressing tastes flat: Fresh tarragon varies in potency. If the herb flavor isn’t coming through, add a small squeeze of extra lemon juice — it sharpens everything without adding more tarragon.
- Salad is watery after chilling: Grapes release juice as they sit. If you’re making this more than a few hours ahead, add the grapes right before serving rather than mixing them in at the start.
- Too thick after refrigerating: Cold mayo stiffens. Stir in a teaspoon of lemon juice or cold water and toss again — it loosens right up without thinning the flavor.
- Almonds went soft: Toasted almonds lose their crunch once they’re coated in dressing and refrigerated overnight. Toast them fresh and stir them in just before you serve, not during the initial mix.
- Red onion is too sharp: Soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding. It takes the raw bite down without losing the texture.
Shopping notes
Fresh tarragon is the one ingredient worth tracking down — dried tarragon is much weaker and the flavor profile changes enough to matter here. Check the fresh herb section near the basil and dill; most grocery stores carry it. If you genuinely can’t find it, a small amount of fresh chervil or a few fresh basil leaves with a tiny pinch of fennel frond can approximate it, but skip the garnish — not worth the extra dish. For the mayonnaise, a full-fat brand like Duke’s or Hellmann’s holds up better after chilling than reduced-fat versions, which can turn watery. Seedless red grapes are the better pick over green — they’re sweeter and the color contrast in the bowl is actually useful for presentation.
French Tarragon Chicken Salad
Equipment
- Cutting board
- Chef's Knife
- Medium saucepan
- Mixing bowls
Ingredients
For the Salad:
- 2 cups cooked chicken breast shredded or diced
- ¼ cup celery finely chopped
- ¼ cup red onion finely diced
- ¼ cup toasted almonds sliced
- ¼ cup grapes halved, preferably red or green seedless
For the Dressing:
- ½ cup mayonnaise preferably homemade or high-quality
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For Serving:
- 4 leaves butter lettuce for serving, optional
- 4 slices artisan bread optional, for serving as a sandwich
Instructions
- Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and poach the chicken breasts over low heat for about 12-15 minutes, or until fully cooked. The internal temperature should reach 165°F (74°C). Let cool before dicing or shredding.
- In a large mixing bowl, combine the cooked chicken, chopped celery, red onion, toasted almonds, and grapes.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, fresh tarragon, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and gently toss until evenly coated. Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Chef’s Tips:
- For extra flavor, roast the chicken breasts with olive oil, salt, and pepper before dicing.
- Adjust mayonnaise quantity based on desired creaminess.
- Add a touch of honey for a subtle sweetness if preferred.
- Swap mayonnaise for Greek yogurt for a lighter option.
Nutrition
Frequently asked questions
How far ahead can I make this chicken salad?
You can make it up to 24 hours ahead and keep it covered in the fridge. For best texture, stir in the toasted almonds and grapes just before serving so they stay crisp and don’t release liquid into the dressing.
Can I use rotisserie chicken instead of poaching my own?
Yes, rotisserie chicken works well and saves time. Pull the breast meat, shred or dice it, and let it cool fully before mixing — the dressing clings better to room-temperature or chilled chicken than warm.
Can I make this dairy-free?
The recipe as written contains no dairy — mayonnaise is egg-based, not cream-based. Just confirm your specific mayo brand doesn’t include any dairy additives, and you’re good.
What can I use instead of fresh tarragon if I can’t find it?
Fresh chervil is the closest substitute and can be swapped in equal amounts. In a pinch, a small amount of fresh basil with a tiny pinch of fennel frond mimics the mild anise note, though the flavor won’t be identical.
The recipe says to refrigerate for 30 minutes — is that step actually necessary?
It’s not strictly required, but it makes a real difference. Resting gives the tarragon and Dijon time to work into the chicken rather than just sitting on the surface, so the flavor is more even throughout.
More recipes to try
- Sweet and Tangy Grape Chicken Salad
- Silky Dark Chocolate Mousse
- Zesty French Lemon Cake
- Authentic French Bread
