Honey Tarragon Chicken Salad

Watch Chef Jill make this chicken salad and follow along using the recipe below

Yield: 1 ½ lbs


18 oz roasted chicken

¼ cup raisins, golden

¼ cup cranberries, dried

¼ cup small diced celery or cucumber

6- 8 oz mayonnaise

Salt & pepper to taste

2 garlic cloves, minced, bloomed, and cooled

½ Tbsp Dijon mustard

½ Tbsp Whole grain mustard

2 Tbsp Wildflower Honey for Good 

¼ Tbsp tarragon



  1. Season chicken with salt, pepper, and tarragon.
  2. Roast chicken at 400ᵒ for 30-40minutes until cooked through. Cool completely. Cube into small to medium dice.
  3. Mince garlic, heat in a pan until bloomed (just heated through, not sweated or sautéed); cool completely.
  4. Small dice celery or cucumber.
  5. Blend all ingredients together.
  6. Adjust seasoning to taste.
  7. Serve in bowl as side or use for sandwiches on a buttery croissant.
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