Easy way to make Tarragon Chicken Salad (With Almonds)

This Tarragon Chicken Salad is incredibly elegant and flavorful. Slivered almonds offer the right crunch, and fresh tarragon adds a springy, elegant vibe to this extremely easy chicken salad recipe.

Serve in lettuce cups or on croissants for a baby shower or bridal shower, and it’s also wonderful for meal prep. Whole30, paleo, low-carb, and keto-friendly by nature.

This chicken salad with almonds is my absolute favorite.

And, as lovely and delicious as this tarragon chicken salad is, the truth is that it all started with the Publix deli tarragon chicken salad!

Because we don’t have a Publix near us, we make a shopping trip to the supermarket part of our beach ritual. We pack easy sandwiches to eat on the beach, and this tarragon chicken salad with almonds is one of our favorites.

We can eat creamy, elegant tarragon chicken salad any time now, even if we aren’t near a Publix the rest of the year, thanks to this quick and easy recipe.

Why Is This Recipe So Delicious?

• It’s ridiculously simple and quick. Simply chop some tarragon and combine the ingredients in a mixing bowl.
• This recipe is perfect for baby and bridal showers, and it’s deliciously served on croissants, lettuce cups, or salad greens.
• The tarragon lends a lovely, fresh flavor to the chicken salad that is unexpected but delicious.
• The sliced almonds add just the right amount of crunch to this recipe, making it even more wonderful!
• This recipe is Whole30, paleo, low carb, and keto-friendly by nature.

How Do You Make It?

• It’s almost too straightforward to require an explanation! Here’s how it goes:
• In a large bowl, combine the ingredients for the tarragon chicken salad.
• Refrigerate for 3-5 days in an airtight container.

How long do you think this dish will last?

I’d keep this chicken salad in the fridge for at least 3-4 days, and probably up to 5.

Suggestions for Serving

Need some shower serving ideas for this Publix-inspired chicken salad? Try:

• (Very low carb/keto!) in lettuce cups
• In adorable wonton cups
• pieces of apple
• croissants, sliced
• Crackers made of water
• Served with bread
• As a salad, on lettuce

Tarragon Chicken Salad

With fresh tarragon and crisp sliced almonds, this chicken salad is incredibly delightful. This recipe is quick, easy, Whole30 compliant, paleo, and low carb, making it ideal for lunches, wedding and baby showers, and potlucks.

Ingredients

• 6-7 cups cooked chicken breasts diced or shredded (from about 4 large chicken breasts, weighing about 3-3 1/2 pounds), see Note 1
• 1 1/2 – 2 cups mayonnaise see Note 2
• 1 1/2 teaspoons salt
• 6 tablespoons fresh tarragon leaves minced, see Note 4
• 1 cup sliced almonds see Note 3
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder

Instructions For Tarragon Chicken Salad

1. In a large mixing basin, combine all of the ingredients. Stir thoroughly. Refrigerate until ready to serve in an airtight container. The chicken salad will keep for at least 3-4 days in the refrigerator.

Notes

• Storage Notes: Refrigerate for 5-6 days in an airtight container.

Note 1: To bake chicken breasts, place them in a baking dish and bake them at 350°F for about 30 minutes, or until they reach 160°F internally. Allow cooling before dicing.

Note 2: Use Whole30-compliant mayonnaise, such as my One Minute Whole30 Mayonnaise, if you’re on a Whole30 or paleo diet.

Note 3: I prefer sliced almonds to slivered almonds because they have the perfect amount of crunch. They’re thinner than slivered almonds and wonderfully complement the texture of the chicken salad. I got them from my grocery store’s bulk area.

Note 4: If using dried tarragon leaves, start with 1 tablespoon and gradually increase by 1 teaspoon until the desired flavor is achieved. You’ll need around 1 1/2 tbsp dried tarragon. With dried tarragon, the flavor will intensify over time.

Nutrition Information

Calories: 215kcal, Carbohydrates: 5g, Protein: 29g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 71mg, Sodium: 414mg, Potassium: 423mg, Fiber: 1g, Vitamin A: 195IU, Vitamin C: 2.1mg, Calcium: 90mg, Iron: 2.7mg, Net Carbs: 4g