Best Tarragon Chicken Salad Recipe

Best Tarragon Chicken Salad Recipe

  • 1 pound boneless, skinless chicken thighs, or more to taste
  • 2 cups dry white wine (such as Pinot Grigio)
  • 2 cups chicken broth
  • 3/4 cup plain yogurt
  • 1 teaspoon mayonnaise
  • 1/2 cup chopped scallions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried kelp flakes (optional)
  • 2 pinches ground white pepper
  1. Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.
  2. Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.
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