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Tarragon Chicken Salad in a grey bowl: Shredded chicken mixed with asparagus, beans, nuts, and tarragon leaves, coated in a creamy dressing.

Tarragon Chicken Salad

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  • Author: chefjar
  • Total Time: 15 minutes
  • Yield: 8 1x


Indulge in the refreshing and flavorful Tarragon Chicken Salad! Tender shredded chicken is generously coated in a creamy dressing, perfectly complemented by the crispness of asparagus, the distinctive taste of tarragon, and the buttery texture of cannellini beans.



For The Tarragon Chicken Salad

  • 1 pound asparagus, blanched
  • 6 cups shredded chicken breasts, about 2 pounds raw chicken breasts
  • 1 (15-ounce) can Great Northern or cannellini beans, drained and rinsed
  • ½ cup walnut or pecan halves, broken into bite-size pieces
  • 1/2 cup tarragon leaves, cut in three  pieces

For The Dressing

  • 1 cup mayonnaise, preferably Hellmann’s
  • ¼ cup sour cream or crème fraîche
  • 1 teaspoon packed finely grated lemon zest
  • 2 garlic cloves, peeled
  • ½ teaspoon Dijon mustard
  • Salt and ground black pepper, to taste


  • Blanch the asparagus: Break off the tough ends of the asparagus. Bring a medium-sized pot of salted water to a boil and prepare a bowl filled with ice and cold water. Blanch the trimmed asparagus in the boiling water for about 1-2 minutes, or until they are cooked but still firm. Then, remove it from the pot and immediately place in the ice bath for 5 minutes. Once the time is up, drain and pat dry. Slice the asparagus diagonally into bite-sized pieces.
  • Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lemon zest, garlic, Dijon mustard, salt and pepper.
  • Assemble: Add the cooked chicken to a large bowl. Pour the dressing over it and gently toss.
  • Add the cooked asparagus, beans, nuts and tarragon leaves, and toss again. Taste and add more salt if needed.
  • Serve right away or cover the bowl with a lid or plastic wrap and refrigerate until ready to serve.


Storage: Avoid leaving it at room temperature for more than two hours. Instead, store it in the refrigerator where it can remain fresh for up to 3 to 4 days.

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Salad recipes
  • Cuisine: American


  • Calories: 444 kcal
  • Sugar: 2 g
  • Sodium: 405 mg
  • Fat: 35 g
  • Saturated Fat: 6 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 23 g
  • Cholesterol: 56 mg