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Lemon Basil & Tarragon Chicken Salad

I love love love chicken salad. I do not love love love how much mayo is typically used in chicken salad so I use light sour cream instead. It's a bit tangier but it works!

This is a great make ahead recipe for a dinner party, after school snack, work lunch, picnic, lake day, you name it!

You'll need

  • 2 chicken thighs or one large chicken breast

  • 2 tablespoons basil pesto (separated)

  • 1/4 cup light sour cream

  • 2 tablespoons fresh lemon juice

  • 2 stalks of celery, split and chopped

  • 1/4 cup diced onion (personal preference for which kind)

  • Salt and pepper to taste

  • 1/2 teaspoon dried tarragon

Side inspo:

  • pretzel chips, grapes, arugula


  1. Coat the chicken in 1 tablespoon of pesto, you can let it sit to marinate or cook right away. Cook in a skillet over medium heat for 5 minutes on each side (or until cooked through) or in the oven on 425 for 20 minutes. You can also boil the chicken, shred and then add pesto at a later step.

  2. Let the chicken cool in the fridge for 30 minutes then chop or shred. You may find it easier to shred when it's still hot.

  3. In a mixing bowl, add your shredded or diced chicken, celery, onion, sour cream, lemon juice, extra pesto, and spices. Mix everything using tongs or a fork, whichever you grab first.

  4. Serve with pretzel chips or crackers or on a bed of lettuce, whatever you feel like! On top of toast is always yummy.

You can let it sit in the fridge for a couple days if you make ahead of time.

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