Mama Nae’s Chicken Salad

This chicken salad recipe was featured in a larger blog post, A Tale of Two Salads. See the original post here.


The ingredient that my mom added to her chicken salad that I haven’t seen in other chicken salad recipes is tarragon. Tarragon is a species of perennial herb in the sunflower family and really compliments chicken, fish and egg dishes. It is highly aromatic and a little goes a long way. While this chicken salad is delicious as a sandwich, I really enjoy having it on a nice whole wheat cracker. It turns into quick finger food that I can enjoy when I just have 10 minutes before I need to jump to the next thing. Of the two recipes, this takes a bit longer to prepare because you have to cook the chicken. However, if you want a quick work around, you can always pick up a rotisserie chicken from the grocery store.

Mama Nae's Chicken Salad
A tasty chicken salad with a simple twist.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
  1. 3 large boneless, skinless chicken breast halves
  2. Zesty Italian dressing
  3. butter
  4. 2 stalks of celery, minced
  5. 2 boiled eggs, chopped
  6. 3 teaspoons minced white onion
  7. ½ cup sweet pickle cubes
  8. 2 teaspoons dried tarragon
  9. ½ teaspoon salt
  10. ½ cup mayo (add more if needed for desired consistency)
  1. Wash and put the breasts in a covered pyrex dish. Pour zesty Italian dressing over breasts. Turn to coat. Dot the breasts with butter. Bake chicken at 375º for 1 hr.
  2. While the chicken bakes, boil and chop the eggs, mince the white onion and celery, and gather remaining ingredients.
  3. Let chicken cool and wash dressing off.
  4. Slice and cube chicken breasts.
  5. Mix all ingredients together.
  6. Taste and make adjustments to taste.
  7. ENJOY!!
  1. Great as a sandwich, but also great atop a cracker.
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