Curried Tarragon Chicken Salad with Apples & Pecans
Curried Tarragon Chicken Salad with Apples & Pecans
Leftover chicken breast just got an upgrade. This Curried Tarragon Chicken Salad is creamy, crunchy, a little sweet, a little spicy — with apples, pecans, golden raisins, and a Serrano kick. Tarragon brings its underappreciated magic, making this sandwich far from ordinary.
Curried Tarragon Chicken Salad with Apples, Pecans & Serrano
Sometimes the best recipes aren’t planned — they’re born out of leftovers. My wife makes chicken noodle soup regularly using a whole chicken, and that always leaves us with perfectly cooked breast meat. Instead of letting it sit in the fridge, I like to turn it into something fresh and vibrant.
This chicken salad is creamy, crunchy, herby, a little sweet, and a little spicy. The curry powder gives warmth, the apples and golden raisins add brightness, the pecans give crunch, and a fresh Serrano chili sneaks in just enough heat to keep things lively.
And then there’s the tarragon.
Tarragon is one of those herbs that doesn’t get enough love. That slight anise flavor is excellent with eggs, poultry, and seafood. We try to always have some on hand, because it has a way of punching up everyday meals. Eggs over easy, a French omelette, a quick roast chicken — they all get elevated when a little fresh tarragon enters the picture. Here, it cuts through the creaminess of the dressing and lifts the whole salad.
Pile this salad high on toasted multigrain bread and you’ve got a sandwich that’s way more exciting than your average lunch.
Ingredients
3 cups cooked chicken breast, shredded or diced
1 medium crisp apple, diced small
2 ribs celery, finely chopped
½ cup pecans, toasted and chopped
2 Tbsp fresh tarragon, chopped (or 1 tsp dried)
½ cup mayonnaise (or half mayo, half Greek yogurt)
1 Tbsp Dijon mustard
2 tsp curry powder
1 tsp honey
1 tsp apple cider vinegar (or lemon juice)
1 fresh Serrano chili, seeded and finely minced
2 Tbsp golden raisins
½ tsp kosher salt
Freshly ground black pepper
Instructions
Toast pecans in a dry skillet over medium heat until fragrant, then chop.
In a large bowl, whisk together mayo, Dijon, curry powder, honey, vinegar, salt, pepper, and Serrano chili. Stir in the tarragon.
Add chicken, apple, celery, raisins, and pecans. Toss gently until well coated.
Chill for at least 30 minutes to let the flavors meld.
Serve on toasted bread, in lettuce cups, or over greens.
Why I Love This Recipe
Perfect for leftovers: A great use for extra chicken breast from soup night.
Layered flavors: Sweet, spicy, creamy, herby, and crunchy in one bite.
Showcases tarragon: Proof this herb deserves more space in the kitchen.
Versatile: Serve as sandwiches, wraps, or salad bowls.
This has quickly become one of my favorite “leftover transformations.” It feels special but comes together fast. If you’ve got a whole chicken in your weekly rotation, this salad might become your new staple too.
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