If you’re searching for a chicken salad that’s both refined and satisfying, Ina Garten’s Tarragon Chicken Salad is a timeless choice. With tender poached chicken, a creamy dressing, and the bright, slightly licorice-like flavor of tarragon, this dish is perfect for lunches, light dinners, or elegant brunch spreads.

What Is Ina Garten’s Tarragon Chicken Salad?

This salad starts with poached bone-in chicken breasts, which are then cubed and tossed with a creamy mixture of mayonnaise, fresh tarragon, and celery. Ina’s version is all about freshness, balance, and making the most of simple ingredients—served cold, it’s ideal for make-ahead meals and entertaining.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Tarragon Chicken Salad

Light yet satisfying – Perfect for warm weather meals
Fresh tarragon adds sophistication – Aromatic and unique
Make-ahead friendly – Great for picnics and lunch prep
Versatile serving options – Sandwiches, salads, or wraps
Barefoot Contessa classic – Simple and elegant
Crowd-pleasing – Ideal for brunches and potlucks
Healthy and protein-rich – Clean ingredients, no fuss

Ingredients Needed to Make Ina Garten’s Tarragon Chicken Salad

3–4 bone-in, skin-on chicken breasts (about 2½–3 lbs)
Olive oil
Kosher salt and freshly ground black pepper
1½ cups good-quality mayonnaise (Hellmann’s recommended)
1 tablespoon chopped fresh tarragon (or to taste)
1 cup diced celery
Optional: 1–2 teaspoons fresh lemon juice for brightness

Instructions to Prepare Ina Garten’s Tarragon Chicken Salad

Step 1: Roast or Poach the Chicken

Roasting Method (Ina’s preference):
Preheat oven to 350°F (175°C).
Place chicken breasts on a sheet pan, rub with olive oil, and sprinkle generously with salt and pepper. Roast for 35–40 minutes, until cooked through (165°F internal temperature). Let cool slightly, then remove skin and bones, and dice the meat into bite-sized cubes.

Optional Poaching Method:
Place chicken breasts in a pot with water or chicken stock, salt, and aromatics (bay leaf, peppercorns). Bring to a simmer and cook for 20–25 minutes until fully cooked. Cool before dicing.

Step 2: Make the Dressing

In a large bowl, whisk together the mayonnaise, chopped tarragon, and a squeeze of lemon juice if desired. Season with salt and pepper to taste.

Step 3: Combine and Chill

Add the diced chicken and celery to the dressing. Toss gently to combine until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 4: Serve Cold

Serve chilled over greens, in lettuce cups, on toasted baguette slices, or as a sandwich with croissants or hearty bread.

What to Serve With Tarragon Chicken Salad

Butter lettuce or arugula salad – Light and peppery
Toasted sourdough or baguette – Adds crunch
Fresh fruit salad – Balances the richness
Pickled vegetables – Adds brightness
Quinoa or farro salad – For a hearty lunch
Iced tea or white wine – Refreshing pairing
Hard-boiled eggs or sliced avocado – For extra protein

Expert Tips for Mastering the Recipe

Use bone-in, skin-on chicken breasts – For maximum flavor and juiciness
Don’t overcook the chicken – Keep it tender and moist
Chop celery uniformly – For balanced texture
Use real mayonnaise – Avoid low-fat for best flavor
Adjust tarragon to taste – It’s aromatic and can be strong
Chill before serving – Enhances flavor and texture
Add lemon juice carefully – A little adds great brightness

Variations of the Recipe

Add halved red grapes or dried cranberries – For sweetness
Include chopped pecans or walnuts – Adds crunch
Stir in a spoonful of Dijon mustard – For a tangy kick
Use Greek yogurt for half the mayo – Lightens the dressing
Swap tarragon for dill or basil – A new herb twist
Top with sliced almonds or sunflower seeds – For texture
Serve in avocado halves or lettuce cups – Low-carb option

How to Store Leftovers

Refrigerate in an airtight container – Keeps fresh for up to 3 days
Do not freeze – Mayo-based dressings separate when thawed
Store salad and greens separately – Prevent sogginess
Stir before serving again – To re-incorporate dressing
Use within 48 hours for best texture – Especially if using lemon juice
Keep chilled at all times – Especially if serving outdoors

How Do I Reuse Leftover Tarragon Chicken Salad?

Make chicken salad sandwiches or wraps – Quick lunch
Stuff into croissants or pita pockets – Elegant and portable
Serve on crackers or toast rounds – For appetizers
Top on a bed of greens – Instant salad bowl
Use as a protein in grain bowls – With farro or quinoa
Stuff into tomatoes or bell peppers – For a light dinner
Spoon onto cucumber rounds – For a fresh, low-carb bite

Nutritional Value (per serving, based on 6 servings)

Calories: 430
Protein: 30g
Fat: 32g
Carbohydrates: 4g
Sugar: 1g
Fiber: 0g
Sodium: 480mg

FAQs

What kind of chicken is best for Ina Garten’s tarragon chicken salad?

Bone-in, skin-on chicken breasts are ideal for this recipe, as they stay moist and flavorful during roasting.

Can I make Ina Garten’s chicken salad ahead of time?

Yes, this salad is perfect for making in advance. Prepare it up to one day ahead and refrigerate until ready to serve for the best flavor.

What does tarragon taste like in chicken salad?

Tarragon has a slightly sweet, anise-like flavor that adds a fresh and aromatic note, balancing the richness of the mayo.

Can I substitute the mayonnaise in this chicken salad?

Yes, you can replace part or all of the mayonnaise with Greek yogurt for a lighter version while maintaining creaminess.

Final Words

Ina Garten’s Tarragon Chicken Salad is a beautifully simple yet elegant dish that blends freshness with creamy richness.