Ina Garten Chicken Salad Recipe

This creamy, crunchy Ina Garten Chicken Salad is made with roasted chicken breasts, fresh tarragon, and ready in 60 minutes. Tossing the warm chicken chunks into the rich mayonnaise dressing absorbs the herby flavor perfectly. I find roasting bone-in chicken makes all the difference for tender meat.

Try More Recipes:

• Ina Garten Corn Salad Recipe
• Ina Garten Salad Nicoise Recipe
• Ina Garten Pasta Salad Recipe

Why This Classic Works

I used to make chicken salad with leftover poached chicken, but it always tasted a bit watery and bland. Following this method of roasting bone-in, skin-on breasts traps the moisture and provides a richer flavor.

The real surprise is adding the chicken to the dressing while it is still slightly warm. It acts like a sponge, soaking up the tarragon and mayonnaise much better than cold meat ever could.

Ina Garten Chicken Salad Ingredients

• 4 bone-in, skin-on split chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup good quality mayonnaise
• 1 1/2 cups chopped celery (about 3 stalks)
• 1/4 cup chopped fresh tarragon leaves
• 1 cup toasted pecan halves

How To Make Ina Garten Chicken Salad

1. Roast The Chicken: Preheat the oven to 350°F. Place the chicken breasts on a sheet pan, rub with olive oil, and sprinkle with salt and pepper.
2. Bake Until Cooked: Roast for 35 to 40 minutes until the chicken is cooked through. Set aside to cool slightly.
3. Prepare The Meat: Remove the meat from the bones and discard the skin. Cut the warm chicken into large bite-sized dice.
4. Mix The Dressing: In a large bowl, combine the mayonnaise, celery, fresh tarragon, and toasted pecans.
5. Combine And Chill: Fold the warm diced chicken into the mayonnaise mixture until evenly coated. Serve immediately or chill in the fridge.

Recipe Tips

• Use bone-in chicken: Roasting bone-in, skin-on breasts prevents the meat from drying out in the oven.
• Mix while warm: Tossing the chicken into the dressing while slightly warm helps it absorb the flavors.
• Toast the nuts: Briefly toasting the pecans in a dry skillet brings out their essential oils and keeps them crunchy.

What To Serve With Chicken Salad

Serve this dish scooped over a bed of crisp butter lettuce or baby greens for a light lunch. It also works beautifully piled high on toasted croissants or thick-cut sourdough bread.

How To Store

Store leftovers in an airtight container in the refrigerator for up to three days. Do not freeze this dish, as the mayonnaise will separate and turn watery when thawed.

FAQs

• Can I use rotisserie chicken? Yes, you can substitute a shredded rotisserie chicken to save time, though roasting your own offers the best texture.
• Can I substitute the tarragon? Fresh dill or parsley works if you dislike tarragon, but you will lose the signature anise flavor.
• Should I use light mayonnaise? Full-fat mayonnaise provides the best rich texture, but light mayonnaise can be used if you prefer.
• Can I add grapes? Halved red or green grapes are a great addition if you want a pop of sweetness.

Nutrition

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 550mg
• Total Carbohydrate: 4g
• Protein: 28g

Try More Recipes:

• Ina Garten Panzanella Salad Recipe
• Ina Garten Charlie Bird’s Farro Salad Recipe
• Classic Ina Garten Shrimp Salad Recipe

Ina Garten Chicken Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ina Garten Chicken Salad combines creamy tarragon dressing, crunchy celery, and roasted chicken for a fast 60-minute lunch. Mixing warm chicken into the mayonnaise mixture creates an intensely flavorful meal that works perfectly for weekend picnics or easy meal prep.

Ingredients

• 4 bone-in, skin-on split chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 cup good quality mayonnaise

• 1 1/2 cups chopped celery (about 3 stalks)

• 1/4 cup chopped fresh tarragon leaves

• 1 cup toasted pecan halves

Directions

• 1. Roast The Chicken: Preheat the oven to 350°F. Place the chicken breasts on a sheet pan, rub with olive oil, and sprinkle with salt and pepper.
• 2. Bake Until Cooked: Roast for 35 to 40 minutes until the chicken is cooked through. Set aside to cool slightly.
• 3. Prepare The Meat: Remove the meat from the bones and discard the skin. Cut the warm chicken into large bite-sized dice.
• 4. Mix The Dressing: In a large bowl, combine the mayonnaise, celery, fresh tarragon, and toasted pecans.
• 5. Combine And Chill: Fold the warm diced chicken into the mayonnaise mixture until evenly coated. Serve immediately or chill in the fridge.