Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.


"People overcomplicate chicken. That's really all you need." -Sarah Jio

The refrigerator light goes on...

This roasted chicken salad is quite simply fantastic. The combination of the sharp and umami mustard with the slight bitterness of the dried tarragon come together perfectly when combined with the chicken and the creamy mustard. This is the perfect Spring or Summer salad for dinner or sandwiches.

There are two keys to making this recipe. The first is that it is better to marinate the chicken for at least an hour and the second is to deglaze the pan for a rich and creamy sauce that will marinate the chicken a second time as it is cooling. This technique is great with a few other combinations such as tomato paste and basil or chipotle paste and oregano.


Tarragon Chicken Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and leftovers are better than the day it is made.

Tarragon Chicken Salad recipe from Dr. Gourmet


  • 3 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/8 tsp. dried tarragon
  • 1 tsp. lemon zest
  • 1/2 lemon (juiced)
  • 12 ounces boneless, skinless chicken thighs
  • 4 Tbsp. white wine
  • 2 large ribs celery (diced)
  • 2 Tbsp. reduced fat mayonnaise
  • black pepper to taste

Mix together the Dijon mustard, salt, powder, tarragon, lemon zest and lemon juice in a mixing bowl.

Whisk together until smooth.

Add the chicken thighs and toss to coat well. Marinate for at least an hour.

Place a large skillet in the oven and preheat to 350°F.

Add the chicken thighs with the marinade to the hot skillet.

Roast the chicken for about 8 minutes.

Turn and roast for another 6 to 8 minutes.

Remove to a cutting board and rest for about 10 minutes.

Place the skillet over medium high heat and add the white wine.

Deglaze the pan whisking continuously until the sauce is reduced by half.

Add the sauce to a mixing bowl.

Cut the chicken thighs into 1/4 inch cubes and add to the bowl with the sauce.

Toss well.

When cool, chill thoroughly.

After the chicken thighs are chilled, add the celery, mayonnaise, and black pepper.

Fold together gently until blended.

Serve chilled.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 140 Calories from Fat 45
% Daily Value
Total Fat 5g 6%
  Saturated Fat 1g 6%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 80mg 27%
Sodium 280mg 12%
Total Carbohydrates 3g 0%
    Dietary Fiber <1g 2%
    Sugars <1g
Protein 17g
Vitamin A 0% Vitamin C 3%
Calcium 0% Iron 5%
Vitamin K 10mcg Potassium 300mg