Tarragon Chicken Salad (Whole Foods)

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Total Time
20 mins
20 mins

This recipe is from Whole Foods and is also Gluten Free.

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  1. Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
  2. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
  3. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
  4. Cut chicken into 1/2-inch cubes.
  5. Skip 1-4 if you are using canned chicken. Drain liquid from can.
  6. In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
  7. Fold chicken into the mayonnaise mixture.