Apple Tarragon Chicken Salad is a fresh and easy lunch recipe. Serve with lettuce or in between slices of bread.
Nothing makes me happier than having a healthy, pre-made lunch ready to go in the fridge. Otherwise I’m skipping lunch (not ideal), reaching for chips (worse!) or monster snacking on ALL THE THINGS once 2pm rolls around.
That’s why I always aim to have leftovers, egg salad, quinoa salad, chickpea salad, or tuna salad in the fridge to grab and gobble for lunch — plus this fall-inspired Apple Tarragon Chicken Salad, of course!
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Pin ItA Twist on Classic Chicken Salad
Baked chicken, crisp apples, green onions and fresh tarragon are mixed with mayo and lemon juice for a quick and easy chicken salad recipe that’s fresh and filling. I like to roll mine inside a GF wrap (love Mission GF tortillas!) though it’s also fantastic scooped into mason jars then topped with mixed greens for an instant healthy salad when lunch time rolls around.
Just pour into a bowl then mix and eat!
I always have Honeycrisp apples on hand so that’s what I use in this recipe, but of course use whatever apple you love. And if you’ve never tried tarragon, it’s a wonderful fresh herb. Each time I eat it I think, why don’t I use this more often??
You’re going to love this fresh and updated twist on classic chicken salad!
How to Make This Recipe
Start by cooking 2 chicken breasts any way you like – you could use leftover roast chicken, Air Fried Chicken Breast, Baked Chicken Breast, or store-bought rotisserie chicken.
My favorite, easy method for cooking chicken breasts is to pound the chicken to an even thickness, season both sides with salt and pepper, then place on a silpat or nonstick sprayed foil-lined half sheet pan. Spray or mist the tops with extra virgin olive oil or cooking spray then bake for 15-17 minutes, or until cooked through. Chop into cubes or shred once cool. EASY.
You can even do this up to a few days ahead of time.
Add the cooled chopped chicken to a large bowl with chopped red apple, green onions, fresh tarragon, salt, and pepper.
Next add mayonnaise and a squeeze of fresh lemon juice then mix to combine.
Taste then add more mayo, lemon juice, salt and/or pepper if needed. I really think the addition of lemon juice makes this chicken salad taste more like a chicken salad with dressing versus chicken mixed with mayo. Fresh vs heavy.
That’s all she wrote!
Like I said, I usually scoop the Apple Tarragon Chicken Salad on top of greens or use it to make a wrap, though chicken salad is of course great as a sandwich or stuffed inside a gluten free pita. Plus, don’t forget about that handy mason jar idea! However you eat it – enjoy!
Ingredients
- 2 chicken breasts, pounded to an even thickness
- salt and pepper
- 1 red apple, chopped
- 2 green onions, chopped
- 1 Tablespoon chopped fresh tarragon
- 1/2 lemon
- 1/3 – 1/2 cup mayonnaise
- salt and pepper
- toast, wraps, or lettuce, for serving
Directions
- Preheat oven to 400 degrees then line a half sheet pan with a silpat or nonstick sprayed foil. Season chicken on both sides with salt and pepper then place on prepared sheet pan and spray or mist tops with extra virgin olive oil or nonstick spray. Bake for 20 minutes, or until chicken is cooked through, then let cool. Once cool, chop into bite-sized pieces. Can be done a day ahead of time.
- To a large bowl add the chopped chicken, apple, green onions, tarragon, a squeeze of fresh lemon juice (start with a little — you can always add more), desired amount of mayonnaise, salt, and pepper then stir to combine. Taste then add more lemon juice, salt, and/or pepper then refrigerate until chilled. Serve between toasted bread slices, in a wrap, or on a bed of lettuce.
Notes
- Chopped rotisserie chicken is a great substitute for baked chicken.
- This chicken salad makes a great mason jar meal. Scoop the chicken salad into the bottom of a mason jar then top with the lettuce of your choice. Will stay fresh in the refrigerator for 3-4 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ll have to try this sometime! But I was looking for the original Honey roasted chicken salad (no Mayo) recipe!!! Do you still have a link to it? Thanks!
You bet, Megan! I’ll email it to you!
Could I get the recipe for Honey Roasted Chicken Salad without the mayo too, please? Thanks!
Here you go!
Honey Roasted Chicken Salad
Ingredients:
1 large chicken breast
3/4 cup halved red grapes
2 ribs celery, finely chopped
1/3 cup sliced almonds OR chopped honey-roasted almonds
For the dressing:
1/4 cup plain Greek yogurt
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
salt and pepper
Directions:
1. Poach chicken breast in boiling water until cooked through, about 10-12 minutes. Remove to a plate to cool slightly then shred and add to a mixing bowl. Add grapes, celery, and almonds to the bowl.
2. In a separate bowl, whisk together Greek yogurt, honey, mustard, salt, and pepper then add to the chicken mixture, stir to combine, and season with more salt and pepper if necessary. Serve between toasted bread slices, on a salad, in pita bread, or scooped with crackers and fruit.
This is my go to when I have leftover rotisserie chicken. Fresh tarragon is a must. My husband and I fight over the leftover apple tarragon chicken salad. So dang tasty!
Just made this with canned chicken breast. Don’t judge, that’s all I had lol. But this came out delicious. I eye-balled the mayo and tarragon. Really simple but taste so fancy. Thanks for a great recipe.
Hey, it works!!! So glad you enjoyed and were able to use what you had on hand!
This is good
looks so tasty! mmm
Decision Fatigue! Yaaassssss! Now I have a name for it! Thank-you!
I feel the same way about lunch. This is definitely going on my meal plan for myself next week.
Delicious recipe…made it for tonight’s dinner to go on a sandwich with a bowl of soup.
Sounds like a match made in heaven. Thanks for your review, EM!
Can’t wait to try this! I love the idea of apples in chicken salad!
I made this yesterday for lunches this week. Sooooo good! And super easy to put together! Loved the tarragon, really added a unique flavor. Will add this to my rotation, and btw, I love your crockpot chicken and wild rice soup, I make it several times a year, it freezes very well. Also a huge fan of your chic fil a bites…they are in a regular rotation around here!
Thanks so much for your feedback, Lynn! Love to hear what you’re loving. :)
Oh. My. Gosh! This is incredible! The tarragon adds the most delicious flavor. I used Pink Lady apples. We’ll eat this tonight on Mission GF tortillas. I could just smear it all over my head.
HAHA, love it!!! Love those tortillas, too. Thanks for your review, Elise!