Dijon Tarragon Chicken Salad

By: @mariehealthyhill Marie Hemphill

Not All Condiments Are Created Equal—Dijon Is Elite.

Let’s just start there. If you’ve ever stared into your fridge at a pack of thawed chicken breasts and thought “Now what?”—this is your answer: Dijon Tarragon Chicken Salad.

It’s simple. It’s herby. It’s packed with bold, spring-forward flavor—but still light, crisp, and totally fresh.

Think of this as your seasonal lunch glow-up: creamy and tangy with a satisfying crunch, and easy enough to prep ahead. It’s got lean protein from chicken, fiber-rich freshness from celery and tart green apple, and the kind of punchy brightness only fresh tarragon and two—yes, two—types of mustard can bring.

This isn’t just chicken salad. It’s a flavor upgrade. It’s your meal prep hero. It’s what your lunch has been waiting for.

Because let’s be honest—mustard isn’t just a condiment. It’s a power move.   Bon appétit!

Why This Chicken Salad Works for Spring

• Light but satisfying—perfect for warmer days
• Highlights fresh herbs, crunchy produce, and bright flavors
• Packed with protein and fiber
• Makes an easy, nutrient-dense meal prep
• Delicious cold = no stovetop needed after chicken’s cooked

What You’ll Need: Recipe

• 2 cups cooked chicken breast, shredded or chopped
• 2 tbsp Greek yogurt
• 1 tbsp avocado oil-based mayo (or sub more yogurt)
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
• 1 small shallot, minced
• 1–2 stalks celery, finely diced
• 1 Granny Smith apple, diced (leave the skin on for extra fiber)
• 1/4 cup pecans, chopped (toasted if you have time)
• Salt + black pepper, to taste
• Optional: squeeze of lemon juice for brightness

How to Poach Chicken Breasts (Without Drying Them Out)

1. Place 2 boneless, skinless chicken breasts in a pot.
2. Add a generous pinch of salt, a smashed garlic clove, and a bay leaf (optional but nice).
3. Cover with water or broth by 1 inch.
4. Bring to a gentle simmer—don’t let it boil.
5. Simmer 12–15 minutes, or until internal temp reaches 165°F.
6. Remove, let rest, then shred or chop.

Pro tip: make extra and use it in tacos, bowls, or wraps throughout the week.

How to Make This Salad

1. In a bowl, mix Greek yogurt, mayo, Dijon, whole grain mustard, and tarragon until smooth.
2. Fold in the chicken, celery, shallot, apple, and pecans.
3. Season with salt, pepper, and a squeeze of lemon if you like.
4. Chill before serving—or eat it straight away.

Let’s Talk Fiber

Between the crunchy celery, the skin-on Granny Smith apple, and the optional leafy base, this chicken salad delivers more than just flavor—it brings real fiber to your plate. Want to boost it even more?

Try serving it in:

• Endive cups (crisp + chic)
• Butter lettuce leaves
• On top of arugula or spring greens
• Rolled in a collard wrap

It’s a feel-good lunch that’s just as functional as it is flavorful.

Easy Ingredient Swaps

• No Greek yogurt? Use all mayo, or swap in a dairy-free yogurt.
• Nut allergy? Sub sunflower seeds or leave them out.
• Don’t have tarragon? Try fresh dill, parsley, or chives.
• Vegan? Use shredded jackfruit + plant-based mayo/yogurt.