Tarragon Chicken Salad with apples combines tender shredded chicken breast, crunchy celery and apple, fresh tarragon, and a creamy, bright dressing. This high-protein salad is easy to make in about 15 minutes when you use store-bought rotisserie chicken, and it’s excellent for meal prep, sandwiches, or lettuce wraps.
When I prep a batch of this Tarragon Apple Chicken Salad, lunches throughout the week are effortless. The salad balances savory, sweet, and crunchy textures—shredded chicken and crisp produce meet a creamy, slightly tangy dressing flavored with Dijon and honey.
It’s a favorite post-workout meal because it’s filling on its own, but it also makes a satisfying sandwich filling or an easy option for lettuce wraps. Rotisserie chicken keeps the recipe quick and affordable, though roasted or leftover chicken also works well.
Key crunchy components are apple and celery, and chopped walnuts add a toasty note. Fresh tarragon is the distinctive ingredient here: its subtle licorice/anise and fennel undertones lift the whole salad and pair especially well with the honey-Dijon dressing.
The mayo-based dressing gets brightness from champagne vinegar (or lemon juice) and depth from Dijon mustard. A touch of honey balances the acidity and ties the flavors together.
Why you’ll love this recipe
- Bright mix of textures and flavors: crisp apple and celery, tender chicken, crunchy nuts, and fresh tarragon.
- Uses rotisserie or leftover chicken for fast preparation.
- Prepares ahead and stores well for easy weekday lunches.
- High in protein and ready in about 15 minutes.
Recipe ingredients
This chicken salad requires simple ingredients and allows a few easy swaps if needed.
- Chicken: Rotisserie chicken or cooked, shredded chicken breasts (about 2 cups). Leftover roasted chicken works well.
- Celery: One stalk, chopped, for crunch.
- Apple: Half an apple, cored and diced (Honeycrisp recommended, but any crisp apple or grapes will work).
- Tarragon: 1 tablespoon chopped fresh tarragon—this herb gives the salad its signature flavor. Fresh basil or fennel fronds can substitute if needed.
- Mayonnaise: 1/2 cup mayo for the dressing (plain Greek yogurt can be substituted for a lighter option).
- Vinegar: 1 tablespoon champagne vinegar adds mild acidity; lemon juice or another mild vinegar is fine instead.
- Honey: 1 tablespoon to balance the dressing, or use pure maple syrup.
- Dijon mustard: 2 teaspoons for savory depth.
- Onion and nuts: 1/3 cup chopped red onion and 1/2 cup toasted walnut pieces (or almonds), optional but recommended.
- Seasoning: Salt and pepper to taste.
See the ingredients and quantities in the recipe card below for a quick reference.
How to make this recipe
This salad is quick since it uses pre-cooked chicken. Chop the produce and tarragon, whisk the dressing, then toss everything together.
Pro tip: Make the dressing up to a few days ahead and refrigerate to speed assembly.
The following steps summarize the method; full measurements are listed in the recipe card.
Recipe FAQs
Dry chicken salad usually means not enough dressing or overcooked chicken. Add more of the tarragon dressing until the mixture is moist and balanced, or stir in a little extra mayo or plain yogurt.
Tarragon is the signature flavor here, but in a pinch you can use fresh basil or fennel fronds for a similar aromatic note.
Stored in an airtight container in the refrigerator, this salad keeps for up to about 3–4 days. If using nuts, add them right before serving to preserve their crunch.
Serving suggestions
This creamy tarragon chicken salad is versatile—try any of these options:
- Spoon over a bed of mixed greens or baby lettuce.
- Serve with crackers or crunchy vegetable sticks as an appetizer or snack.
- Make sandwiches on croissants, buns, or your favorite bread.
- Enjoy in lettuce cups for a lighter, low-carb option.
Recipe notes
- Pro tip: Prepare the dressing ahead to make assembly faster on busy days.
- If you prefer, substitute plain Greek yogurt for mayo to boost protein and lighten the dressing.
- Grapes make a sweet alternate to apple—use halved red or green grapes if you like.
- To maintain nut crunch, add toasted walnuts just before serving.
More summer salad recipes you’ll love
- Canned salmon salad
- Dill pickle tuna salad
- Italian chopped salad
- Raspberry salad with baby lettuces and feta
- Kale salad with cherries, blueberries and goat cheese
- Strawberry spinach salad
- Salmon nicoise salad
- Thai chicken salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.
Tarragon Chicken Salad with Apples
Servings: 6 | Prep Time: 15 mins | Total Time: 15 mins
Ingredients
For the dressing
- 1/2 cup mayonnaise (or plain Greek yogurt)
- 1 tablespoon champagne vinegar (or lemon juice)
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the chicken salad
- 2 cups cooked, shredded chicken breasts
- 1 stalk celery, chopped (about 2/3–1 cup)
- 1/2 apple, cored and diced (about 2/3–1 cup)
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh tarragon
- 1/2 cup toasted walnut pieces (or almonds), optional
Instructions
- Make the dressing: Whisk together mayo, vinegar, honey, Dijon, salt and pepper in a small bowl. Set aside.
- Combine the salad: In a medium bowl, mix shredded chicken, celery, apple, red onion, tarragon and toasted walnuts.
- Add dressing: Toss with the desired amount of dressing until everything is evenly coated. Adjust salt and pepper to taste.
- Serve: Spoon onto bread, into croissants or lettuce cups, or serve over greens. Enjoy.
Notes
- Use rotisserie chicken for convenience and flavor, or substitute leftover roasted chicken.
- Make the dressing in advance to save time.
- Add nuts just before serving to keep them crisp.
- Store refrigerated in an airtight container for up to 3–4 days.
Nutrition (per serving, estimated)
Calories: 292 kcal; Carbohydrates: 7 g; Protein: 17 g; Fat: 22 g; Fiber: 1 g; Sugar: 5 g. Nutrition values are estimates and intended as a guideline.