Tarragon Chicken Salad with White Wine Vinegar

Name: Tarragon Chicken Salad with White Wine Vinegar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 3 cups (720 ml) low-sodium chicken broth; 2 tbsp (30 ml) white wine vinegar; ½ cup (120 ml) mayonnaise; 3 tbsp (9 g) fresh tarragon leaves, finely chopped; 1 cup (100 g) celery stalks, finely diced; 2 medium (50 g) shallots, minced; 1 tbsp (15 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A light, elegant chicken salad with fresh tarragon and white wine vinegar that brings brightness and sophistication. The combination of tender poached chicken, creamy mayonnaise, and crisp celery with a delicate herb flavor makes this a perfect lunch or light dinner. Serve on toasted bread, crackers, or over mixed greens.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: About 2½ cups (600 ml), serves 4

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Steps

Before you start

Read through the recipe—the salad tastes best when chilled for at least 15 minutes before serving
Have all ingredients measured and prepped before you start cooking
Use fresh tarragon if possible; dried tarragon loses its delicate anise flavor

1
Poach the chickenOven 165°F / 75°C
- Place the chicken breasts in a medium saucepan and cover with 3 cups (720 ml) of low-sodium chicken broth.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook for 15–18 minutes, until the chicken is cooked through and tender.
- The internal temperature should reach 165°F (74°C).
- Remove the chicken to a plate and let it cool for 5 minutes.
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Poaching in broth keeps the chicken moist and adds subtle flavor. Do not let the broth boil rapidly or the chicken will toughen.
2
Dice the chicken
- Once the cooled chicken is cool enough to handle, cut it into ½-inch (1.3 cm) cubes.
- Aim for roughly uniform pieces so the salad has a consistent texture.
- You should have about 3 cups (360 g) of diced chicken.
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Ready when: Chicken is in even ½-inch cubes
Tip: Chilling the chicken slightly before cutting makes it easier to handle and less likely to shred.
3
Make the dressing
- In a small bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, and fresh lemon juice (if using).
- Season with a pinch of kosher salt and freshly ground black pepper.
- Whisk until smooth and well combined.
- Taste and adjust the vinegar or salt to your preference—the dressing should be tangy and bright.
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Ready when: Dressing is smooth and well combined
Tip: Make the dressing first so the flavors have time to meld while you prepare the other ingredients.
4
Combine salad ingredients
- In a large bowl, gently combine the diced chicken, chopped fresh tarragon, diced celery, and minced shallots.
- Pour the dressing over the mixture and fold everything together with a wooden spoon or spatula until the chicken and vegetables are evenly coated.
- Do not overmix, or the chicken will break down.
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Ready when: Ingredients are coated with dressing and evenly distributed
Tip: Fold gently to keep the chicken pieces tender and intact. Overstirring can make the salad mushy.
5
Chill and finish
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
- This allows the flavors to develop and meld together.
- Just before serving, taste and adjust the seasoning with additional salt, pepper, or a splash more vinegar as needed.
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Ready when: Salad is chilled and flavors are fully developed
Tip: Chilling is not optional—it transforms the salad from good to excellent. The tarragon flavor deepens as it sits.

Good to know

Tips

Use fresh tarragon whenever possible. Dried tarragon loses its distinctive anise-like sweetness and becomes more muted. If you must use dried, use ½ tsp and add it to the dressing rather than the finished salad.
Don't skip the chilling step—at least 15 minutes allows the tarragon and shallot flavors to develop and soften into the creamy base, transforming the salad completely.
Serve the salad on crisp butter lettuce, over arugula, in a croissant, on toasted multigrain bread, or with crackers. A squeeze of fresh lemon juice over the top adds brightness.
To make this salad ahead for a dinner party, prepare it the morning of or up to 1 day ahead. The tarragon flavor actually deepens overnight, making it even better.

Make ahead

Prepare the salad up to 1 day ahead and refrigerate, covered. The flavors actually improve as they sit. Stir gently before serving and adjust seasoning if needed.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The salad does not freeze well due to the mayo and tender chicken texture. It will keep best if stored in a glass bowl with plastic wrap pressed directly onto the surface to prevent oxidation.

Substitutions

fresh tarragon leaves → 1½ tbsp (4 g) of fresh chervil plus ½ tsp dried tarragon. Chervil is more delicate but similar in flavor profile. Add the dried tarragon for depth since fresh loses potency when dried.
white wine vinegar → 2 tbsp (30 ml) of white wine or 1½ tbsp (23 ml) of apple cider vinegar. White wine adds richness; apple cider vinegar is stronger, so use slightly less and taste as you go.
mayonnaise → ½ cup (120 ml) of crème fraîche or Greek yogurt mixed with 1 tbsp (15 ml) of mayo. Creates a lighter, tangier salad. Use all Greek yogurt for a much lighter result, though it will be less rich.
shallots → 2 tbsp (15 g) of finely minced red onion. More pungent and sharp; use less if you prefer a milder bite.