By Roosie on June 19, 2003
Photo by LifeIsGood
Photo by LifeIsGood
"The Whole Foods here makes this *wonderful* chicken salad- but for $8/lb!!! This tastes about exactly the same for far less money."
Serving Size: 1 (185 g)
Servings Per Recipe: 5
"The tarragon is a bit overpowering. I would recommend reducing it to 1 teaspoon then add more if desire."
"Yummy! I think it's very close to the Whole Food's version. I used what I had on hand so I used our left-over rotisserie chicken meat, and I used chopped fresh tarragon, subbed toasted pecans for walnuts. One thing I added was the halved grapes and it really made this recipe go from good to great (I thought the Whole Foods version also had grapes?). I think the sweetness of the grapes really goes great with the flavor of the rotissierie chicken (it's already seasoned)."
"We really enjoyed this as a change from the usual chicken salad. I added a bit of red onion also, and used pecans."
"Very tasty--subbed rosemary for the tarragon (someone used the last of it & didn't replace!). Loved that you don't get that 'mayo-y' flavor from this chicken salad. Used a few cloves of minced garlic, fresh-ground multi-colored pepper & sea salt to add a different flavor dimension."
"Very good and a nice change from the everyday tunafish or chicken salad sandwich. I have made using either chicken or canned tunafish and it came out well both times. I left out the walnuts from the tunafish version. Will use again!"
"This recipe is awesome. I have made it three times now, just as it is written. Thank you!"
"After eating tarragon chicken salad at an exclusive restaurant, I decided to look online to find a similar recipe. I got lucky - this chicken salad was very similar and tasted great! My husband and daughter raved about it. I omitted the walnuts (not to my daughter's liking) and added 1 cup of halved grapes instead. I will continue to make this recipe. Thanks, Roosie!"
"We loved this chicken salad! Using boneless/skinless chicken breasts, I followed your instructions exactly except I used fresh tarragon. What a lovely dish. The walnuts gave it a nice crunch. I can't wait to make it again and to try your other recipes. Thanks so much for sharing this one. :-) "
"This was a really nice chicken salad. I loved the combination of sour cream and mayo and the walnuts. I thought it was just a little bit too much of the tarragon flavor, so I would cut back on that just a bit next time. Personal preference. Most of my family enjoyed this chicken salad wrapped up in flour tortillas, while I ate mine as is. Thank you!"
"Subbed lowfat yogurt for the sour cream as I didn't have any on hand, and it worked out just fine. Also subbed slivered almonds, just out of preference. This is a keeper. Thanks for posting!"
"I love tarragon, but this was just OK. Don't know why."
"A very good chicken salad--and different from the same old! I agree that adding grapes might be a good idea, and might make this 5 stars for me!"
"One word....DIVINE! I love it! Adding it to my Tried and True!"
"This was a nice chicken salad for a change of pace. I think we would have loved it more with more sour cream/mayonnaise or less chicken....I'll try that next time. Thanks!"
"I have made this a few times. It is so tasty and easy! I like it on the Sweet Hawaiin bread rolls with tomatoes and lettuce. I take this to potlucks and family gatherings alot. I have had to double it because it is so popular. I originally thought I would bring this for the few people who didn't want hot dogs/hamburgers/grilled chicken/ribs. Let me tell you, there were people who only ate this!The more chilled, the better it tastes in my opinion. A very nice change from tuna salad sandwiches."
"This was the best chicken salad I've ever had. The walnuts gave it the perfect texture and I was able to use tarragon from my herb garden. Wonderful way to use up leftover chicken."
"Yippie! This was soooo good. I omited the walnuts because I didn't have any and I cubed the leftover chicken from Roast Chicken With Italian Seasonings Recipe #98395. I ate this on mini corn tortillas with a bit of mixed baby greens on top. I would have eaten the whole thing if I didn't have to share with DH. Thanks!"
"I have been wanting to try this for some time, and it did not disappoint. I used Dancer's recipe for poaching the chicken (#36944), then minced the breasts in a food processor after cooling. I love tarragon, but I think I'll reduce the amount to 1/2 tablespoon next time. Also, I might add a tablespoon more mayonnaise. Thanks for the posting!"
"I've been making this salad for a while, not knowing that it originated at Whole Foods. A local restaurant owner in town served it (with a few changes) on a croissant and called it his own (How RUDE!) However, it's still delish. When I take it to picnics and potlucks, people always rave. So this summer, I raised some tarragon in my herb garden. I bought some cheap mayo and made tarragon mayo (the measure of tarragon and mayo in the recipe), wrote out the recipe, and put it in cute little 1/2 c. storage containers and attached the recipe with a ribbon. Instant gift!"