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Strawberry Tarragon Chicken Salad

After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 cups cubed cooked chicken breast
  • 2 cups quartered fresh strawberries
  • 1 cup fresh shelled peas or frozen peas, thawed
  • 1/2 cup chopped celery
  • 2 tablespoons chopped sweet onion
  • Torn mixed salad greens
  • 1/2 cup chopped pecans, toasted


  • In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.

Test Kitchen tips
  • This salad is better when made ahead of time so the flavors can blend. But don't add the strawberries until you're ready to serve, as they tend to turn the salad pink when they sit.
  • Try piling this salad onto a couple of slices of hearty whole grain bread for a sandwich your co-workers will drool over.
  • Nutrition Facts
    1 cup: 378 calories, 26g fat (4g saturated fat), 56mg cholesterol, 285mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 23g protein.

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    • Rosemary
      Apr 4, 2019

      I just found this recipe a few days ago and today was the second time I made it. This salad is wonderful. Thank you

    • kimspacc
      Jan 22, 2019

      Yum! What a delicious combination of ingredients.