Tarragon Chicken Salad

Wrapped in Romaine Lettuce

Servings: 4-6

Prep Time: 30 Minutes - 1 Hour

Cook Time: 0 - 20 Minutes

Chicken salad is one of those foods that I'm in the mood for for almost any meal. Most chicken salads, though, has mayo made with inflammatory oils like canola or soy oil as well as added sugar (even corn syrup!!).

When I eat my own though I know that everything I'm eating is benefiting my body and there are no mysterious ingredients.

It's easy to make and has a very original flavor because of the tarragon, which gives the salad an herby yet licoricy flavor. The tangy sweetness from the cranberries goes along perfectly with the tarragon and the softness of the sweet potatoes brings diversity to the texture.


  • 2 cups chicken (or turkey), chopped and cooked*

  • 1/2 cup dried cranberries, roughly chopped

  • 3 stalks celery, finely chopped

  • 1 large sweet potato, cubed, or 2-3 carrots, finely diced

  • 2 teaspoons lemon juice

  • zest from 1 large lemon (optional)

  • 1/2 cup mayonnaise (I use homemade)**

  • 3 Tbsp fresh chopped tarragon or 3 teaspoons dried tarragon plus extra if using sweet potato instead of carrot

  • salt & pepper to taste

  • romaine or butter lettuce

*poach 1.5 lb chicken (or turkey) in 4 C water mixed with 2 tsp salt with the lid on for about 20 min or till it's cooked through. Drain excess water, let cool, then remove bones (if any) and chop into 1/2 inch cubes.

**in a strong blender (I use a vitamix) add 1 pasture-raised egg, 1 Tbsp apple cider vinegar (or lemon juice) & 1/2 tsp sea salt. Gradually increase blender speed to medium high and then immediately pour, in a steady thin stream, 3/4 C olive oil. Be careful not to over-blend.

  1. If using sweet potato, preheat oven to 375° F. Mix diced sweet potato with a couple Tbsp avocado or coconut oil, some extra tarragon to taste, and 1 tsp sea salt. Spread out on a baking sheet and place in oven for about 20 min or until sweet potato is cooked through.

  2. Mix all ingredients but lettuce together, season with salt & pepper to taste, then serve inside romaine or butter lettuce.