Healthy Tarragon Chicken Salad with Georgia Pecans
This is my favorite go-to lunch. It tastes like traditional chicken salad, with a nice crunch from the pecans and gentle sweetness from the tarragon—but thanks to a blend of light mayonnaise and plain yogurt, this recipe is much better for you than most. It is perfect for stuffing into pitas or between slices of whole-grain bread. – Gena Knox, "Southern My Way"
Salad
- 3 pounds bone-in, skin-on chicken breasts
- 1 tbsp. olive oil
- 1 cup celery, chopped
- 3 tbsp. Georgia pecans, toasted and chopped
Preheat oven to 375°F.
Place chicken on a parchment-lined baking pan, drizzle with olive oil and season with salt and pepper.
Bake for 35 minutes, or until internal temperature registers 165°F on a meat thermometer.
Once chicken has cooled, remove skin and meat from bones and chop into chunks (you should have about 3 cups).
Dressing
- 1/4 cup light mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 3 tbsp. fresh tarragon, roughly chopped
In a large bowl, combine mayonnaise, yogurt, lemon juice, mustard and tarragon.
Add chicken, celery and pecans to dressing ingredients. Combine well and season with salt and pepper to taste.
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