More often than not, my weeknight dinner game is more about getting something easy on the table than something chef-y. Running around after a toddler who needs your attention 24/7 doesn’t exactly lend itself to slow braising beautiful fall off the bone short ribs with a red wine reduction sauce…in fact, we’ve been big on the sandwich dinners lately because they’re quick, tasty, and I could come up with 500 sandwich ideas off the top of my head.

Last night, I decided to make a chicken salad because I had some fresh tarragon in the house, and for some reason, whenever I see tarragon I immediately think: Chicken Salad (a Chef’s mind is always a curious thing). This is a super super simple recipe, and so incredibly flavorful! The combo of fresh tarragon, black pepper and rice wine vinegar really elevates what could be a pretty bland and boring meal.

You can obviously eat this as a sandwich on your choice of bread or you can top a salad with it, or eat it on it’s own (I also applaud any meal that has this kind of versatility because sometimes you don’t have bread in the house).

On a side note: I always make chicken salad with thigh meat because it’s way more tender, juicy and flavorful. I find chicken salads made with white meat are always kinda dry and hard to chew, and if you plan on keeping your chicken salad in the fridge for a few days to nosh on, thigh meat will retain it’s juiciness and be less likely to dry out.

Some ideas with this chicken salad – top it with fun things like crispy bacon, avocado, various greens (Romaine would be perfect), tomato, etc etc.


Chicken Salad

Prep Time

10 Minutes
Cook Time

25 Minutes
Total Time

35 Minutes

Serves 4-6


  • 9 Boneless Skinless Chicken Thighs (About 2.5 pounds)
  • 2 Celery Stalks (minced)
  • 3/4 Cup Red Onion (diced small)
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Yellow Mustard
  • 2 tsps Fresh Tarragon (minced)
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Dried Dill
  • 1/4 Teaspoon Garlic Powder
  • 1 1/2 tsps Rice Wine Vinegar
  • Salt (to taste)
  • Pinch Cayenne


  • For the chicken thighs: season with salt and pepper - cook in a 400 degree oven for 22-25 minutes (until cooked through). Remove from oven, allow to cool, and then chop into bite sized pieces.
  • While the chicken is cooking, combine all of your other ingredients in a large bowl and mix together.
  • Once the chicken has cooled and is chopped up, toss it into the bowl, and mix to combine. Season with salt.