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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 265kcal


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


  • 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.


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.


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