Marie Saba

From My Kitchen To Yours

Lemon Tarragon Chicken Salad

I can’t wait for you to try this recipe for Lemon Tarragon 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 the Wolf Gourmet Multi-Cooker on the slow cooker function, you simply throw the chicken in the inner pot, add water, lemon juice and salt and cook for 1 hour and 40 minutes. Then shred the chicken with tongs, 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.

Lemon Tarragon Chicken Salad

Ingredients

1.3 to 1.5 lbs. boneless skinless chicken breasts (about 3 breasts)
3 Tablespoons lemon juice, divided
½ cup Greek yogurt
2 Tablespoons Hellman’s mayonnaise
¼ cup chopped sweetened dried cranberries
2 stalks celery, diced
1 Tablespoon minced fresh tarragon
Kosher salt
Freshly ground pepper

Instructions

Place the raw chicken in the inner pot of a slow cooker. Cover with water. Add 2 Tablespoons lemon juice and generous pinch of salt. Cover with the lid and cook for 1 hour and 40 minutes using the slow cooker function on high. Using tongs, transfer the chicken to a bowl and let cool. Shred the chicken using your fingers, tongs or two forks.
In a large bowl, mix together 1 Tablespoon 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.
Serve on croissants, toasted bread, or a bed of lettuce. Enjoy!

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