Easy Chicken Salad

I can’t wait for you to try this Easy Chicken Salad! It’s so light and flavorful, with just the right combo of Greek yogurt and mayonnaise, plenty of fresh lemon juice, crunchy celery pieces, fresh tarragon, and bright red pops of sweetened dried cranberries

With all the flavors mixed together, this chicken salad is, at once, refreshing and satisfying — making it perfect for an easy lunch, quick dinner or protein-packed snack.

And you’ll be thrilled to know how easy it is to make. Using an Instant Pot, you simply throw the chicken in the inner pot, add water, lemon juice and salt and cook for 6 minutes! Then shred the chicken with tongs or your Kitchen Aid stand mixer, cool slightly, and toss with the other ingredients.

For serving, this Lemon Tarragon Chicken salad is delicious as a sandwich on a buttery croissant or between two slices of lightly toasted bread. For a lower-carb version, I like it served atop a simple green salad, or in a bowl alongside raw veggies and your favorite root chips.

Easy Chicken Salad


  • 1 to 1.3 lbs. (450 – 600 grams) boneless skinless chicken breasts (2-3 breasts)
  • 3 Tablespoons (45 ml) lemon juice, divided
  • ½ cup (140 g) Greek yogurt
  • 2 Tablespoons (30 g) Hellman’s mayonnaise
  • ¼ cup (40 g) chopped sweetened dried cranberries
  • 2-3 stalks celery, diced
  • 1 Tablespoon (2 g) minced fresh tarragon
  • Kosher salt
  • Freshly ground pepper


  1. Place the raw chicken in the inner pot of an Instant Pot. Cover with water. Add 2 Tablespoons lemon juice, generous pinch of salt and a few grinds of pepper. Close and lock the lid, and move the “steam release” switch to “closed.” Cook on high pressure for 6 minutes. Then carefully release the steam (it’s very hot!) and carefully open lid (remaining steam will still be hot). Using tongs, transfer the chicken to a bowl and let cool. Shred the chicken using your fingers, tongs, two forks, or a Kitchen Aid stand mixer.
  2. In a large bowl, mix together 1 Tablespoon (15 g) lemon juice, Greek yogurt, mayonnaise, dried cranberries, celery, tarragon, salt and pepper. Add shredded chicken to mixture and toss to combine. Taste, and season with additional salt and pepper as desired.
  3. Serve on croissants, toasted bread, or a bed of lettuce. Enjoy!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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One Response

  1. I made your Chicken Salad, what a wonderful treat and a meal. I love the yogurt, tarragon and fresh lemon it all blend together wonderfully.

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Marie Saba

From My Kitchen To Yours