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.