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    Home » Recipes » Chicken

    Tarragon Chicken Salad with Cranberries

    UPDATED Jun 14, 2019 · PUBLISHED Nov 28, 2013 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Tarragon chicken salad is creamy from mayonnaise and sour cream (use low-fat to spare some calories.) It's chunky from celery, walnuts and cranberries. And, it's a stand-out dish because everything is mixed with tarragon.

    Tarragon Chicken Salad in 2 rolls on plate

    Happy Thanksgiving! I hope you are enjoying a wonderful day with family and friends. 🙂

    We're going to talk turkey now. But, if the holiday is long gone, please be assured that this recipe works spectacularly with chicken...rotisserie chicken, leftover chicken from last night's dinner and poached chicken. Any type. All of the tips below apply to turkey or chicken. 

    If you have been bustling around to prepare for the big day, you may not have given much thought to leftovers. I mean they are delicious as is and you can enjoy Thanksgiving dinner over and over again this weekend. We will!

    But, if you would like to put a spin on your turkey leftovers, try this tarragon chicken salad recipe with celery, cranberries, walnuts using turkey. You can whip up the base for this recipe during time-outs, parade commercials or while you are browsing the ads. After the big meal, pull about 3 cups of turkey into bite-sized pieces...and shazam. You've got a totally new dish.

    Stash it in the refrigerator for a quick lunch or dinner. Serve it in rolls, a wrap, a croissant (or over salad greens...if you indulged a little too much!) I've even had this recipe on crackers. It's great when you have guests in the house because it's so easy to serve on a moment's notice. (We seemed to be very discombobulated come Friday and everyone is hungry at odd times!)

    You probably have most of these ingredients on hand for other dishes that were prepared. But, you can improvise too. Use any chopped nut on hand (or none at all.) Have some grapes on hand? You can use those instead of the cranberries.

    Note: A rotisserie chicken was used for this salad. To poach boneless, skinless chicken breasts, place 3-4 chicken breasts in a pot and cover with water. Bring water to a boil and then reduce the heat to low. Cover and cook for about 10-12 minutes or until the chicken is no longer pink. After the chicken cools, shred it with a fork or dice it.

    Creamy Tarragon Chicken Salad in a serving bowl with spoon

    I've got a big bowl of tarragon chicken salad in the fridge...using turkey, of course. And, I'm going to need it for a quick meal after I finish Black Friday shopping with my girls!

    Tarragon Chicken Salad

    Tarragon Chicken Salad with Cranberries

    Creamy tarragon chicken salad with celery, walnuts and dried cranberries is full of flavor and a crowd-pleaser. Make-ahead recipe for easy entertaining.
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 6 servings
    Calories: 265kcal
    Author: Marjory Pilley

    Ingredients

    • ½ cup low-fat sour cream
    • ½ cup low-fat mayonnaise
    • 2 teaspoons dried tarragon
    • ½ cup celery diced
    • ½ cup dried cranberries
    • ⅓ cup walnuts chopped
    • 3 cups cooked chicken or turkey shredded or pulled into pieces
    • Bread, optional rolls or croissants

    Instructions

    • Mix sour cream, mayonnaise and tarragon together in a large bowl.
    • Fold in celery, cranberries, walnuts and chicken.
    • Serve as a sandwich or over salad greens.

    Notes

    Leftover chicken, such as from a rotisserie chicken works well in this salad. To poach boneless, skinless chicken breasts, place 3-4 chicken breasts in a pot and cover with water. Bring water to a boil and then reduce the heat to low. Cover and cook for about 10-12 minutes or until the chicken is no longer pink. After the chicken cools, shred it with a fork or dice it.
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    Nutrition

    Calories: 265kcal | Carbohydrates: 13g | Protein: 19g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 213mg | Potassium: 272mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 1.3mg
    Nutritional and Food Safety Disclaimer

    Enjoy!

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    Comments

    1. Tara

      November 29, 2013 at 12:42 pm

      Love the tarragon in there, it seems to be a herb that isn't used very much and I really like it. Delicious looking chicken salad!!

      Reply
      • Marjory

        November 30, 2013 at 12:09 pm

        Thanks Tara! I don't use it much either but I absolutely love it in this salad recipe so I always have a jar of dried tarragon on hand.

        Reply
    2. Betsy @ Desserts Required

      November 29, 2013 at 9:36 pm

      This looks delicious. I love the combination of chicken and tarragon.

      Reply
      • Marjory

        November 30, 2013 at 12:10 pm

        Thanks Betsy! It's a favorite of mine too.

        Reply
    3. Lori @ Foxes Love Lemons

      December 02, 2013 at 5:15 pm

      Oh my gosh, I LOVE chicken salad sandwiches and I haven't had one in years! I need to fix this problem, stat. I still have a ton of herbs left over from Thanskgiving, too. No tarragon, but plenty of others that I think will sub in perfectly 🙂

      Reply
      • Marjory

        December 02, 2013 at 9:22 pm

        Thanks Lori! I forget it about it too...until I have a lot of people to feed, then it immediately comes to mind. So many herbs would work nicely in this!

        Reply
    4. [email protected]

      December 04, 2013 at 11:46 pm

      I love the ingredients in this dish... I'm always on the search for these types of sandwiches - pinning!

      Reply

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