Chicken salad

A vegetable-heavy version with tarragon and light on mayo.

Chicken salad
Chicken salad in a mixing bowl

I made this chicken salad as part of several dishes to use up a $4.99 Costco rotisserie chicken. It was tasty!

I have noticed many [meat protein] salads are very heavy on the protein and often few to no vegetables. This is not my style. I like having a ratio of no more than 50% meat, the rest being vegetables or other ingredients like nuts.

Below is my kind of chicken salad. Besides the emphasis on vegetables, here are some other differences. I don't like a heavy mayonnaise base, so half of the fat and moisture comes from olive oil. Also, tarragon – it adds a very nice mint-sage-like taste. Tarragon goes very well with chicken recipes.


  • 8-10 oz shredded, cooked white chicken
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/4 lemon, juiced
  • 1/2 red onion, diced
  • Mayonnaise, 3 tbs
  • Olive oil, 3-4 tbs
  • Mustard, 1 tbs
  • 5 stalks fresh tarragon, chopped
  • Hungarian sweet paprika, to taste
  • Garlic powder, to taste
  • Penzeys Justice spice mix, to taste
  • Salt & pepper, to taste


Serves 4-6

  1. Mix all ingredients in a bowl.
  2. Let chill for 15-20 min in the fridge.

Serve with crackers, in a sandwich, etc.