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. If you have an Instant Pot, you simply throw the chicken in the inner pot, add water, lemon juice and salt and cook for 20 minutes. Then shred with tongs (the chicken will fall apart with hardly any effort), and toss with the other ingredients. Alternatively, you can cook the chicken in a slow cooker for 3 hours on high and then shred as directed.

For serving, this Lemon Tarragon Chicken salad is delicious as a sandwich between two slices of lightly toasted bread with lettuce, tomato and a slice of cheese. 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

1.5 lbs. boneless skinless chicken breasts (about 3 large breasts)
2 lemons
½ to ¾ cup Greek yogurt
2 Tablespoons Hellman’s mayonnaise
¼ cup sweetened dried cranberries
2 stalks celery, diced
1 Tablespoon fresh tarragon, minced
1 Tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper

Instructions

Instructions:

Place the raw chicken in the inner pot of an Instant Pot. Cover with water. Add juice of 1 lemon and generous pinch of salt. Place inner pot in the Instant Pot, set to manual, high pressure for 20 minutes. Make sure vent knob is set to “sealing.” When Instant Pot is done cooking, carefully release steam and let cool slightly before handling. Using tongs, shred chicken.
In a large bowl, mix together Greek yogurt, mayonnaise, dried cranberries, celery, tarragon, lemon juice, salt and pepper. Add chicken to mixture and toss to combine. Taste, and season with additional salt, pepper or lemon as desired.

Slow-Cooker Variation: If you don’t have an Instant Pot, you can cook the chicken in a slow cooker. Cook chicken, with water, lemon juice and salt, in slow cooker on high for 3 hours. Shred chicken with tongs and use as instructed above.

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