Tarragon Chicken Salad II

31 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 2 hr

“This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.” - by SUPERMOM12

Ingredients

1 pound skinless, boneless chicken breast halves
1 1/2 cups chopped celery
1 1/2 teaspoons chopped fresh tarragon
1 cup chopped fresh parsley
1 1/2 cups mayonnaise
1 cup raisins
1 cup diced red onion

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

Nutrition

Amount Per Serving (6 total)

Calories
581 cal
29%

Fat
45.8 g
70%

Carbs
27.7 g
9%

Based on a 2,000 calorie diet

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Reviews (31)

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rookieswife

Oct. 12, 2004

"This is a very good chicken salad recipe. Don't hesitate to use it. Next time I will only put 1 cup of Mayonnaise. I mixed in about 3/4 cup of the red onion because my children don't like onions an..." See mored I added a handful (approximately 1/2 cup) of Dry Roasted Pine Nuts. I'll bet cashews would be good in it if you don't have the pine nuts. My kids loved it and didn't say anything about the onions. Wow...what an accomplishment!"

JDVMD

Apr. 16, 2005

"I really enjoyed this one. Very subtle flavor that would be liked by most. Used canned chicken from Sam's Club...." See more"

robepp

Oct. 5, 2010

"I rate recipes based on how they work when done by the book. This one needed substantial tweaking. Halve the mayo and mix. Add more mayo as needed. Hint: More finely-chopped chicken needs more mayo. R..." See moreeduce the chopped parsley to 1/2 cup. I had to use dried tarragon which I increased to 1 tbsp. Dice the celery so it's less distracting. Consider swapping halved red grapes for the raisins. Not including salt and pepper is a big oversight. Use a pinch of each. Mix well and refrigerate at least several hours or overnight for the flavors to blend."

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