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Ina Garten Tarragon Chicken Salad

Ina Garten Tarragon Chicken Salad
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Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-tarragon-chicken-salad/