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Tarragon Chicken Salad

  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


Units Scale
  • 3 cups cooked chicken, diced
  • 1/4 cup slivered almonds
  • 1 cup coconut yogurt
  • Juice of half a lemon
  • 2 tbsp fresh tarragon, chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste (omit pepper for AIP)


  1. Add the chicken to a bowl and combine with coconut yogurt, lemon juice, almonds, and seasonings.
  2. Taste and season further as needed.
  3. Serve chilled as a sandwich, wrap, or with crackers, or store in the fridge for 2-3 days.


  • You can use rotissere chicken, or cooked and chopped chicken breast and thighs that are lightly seasoned with salt and pepper.
  • Sub the coconut yogurt for Greek yogurt if tolerated.
  • All nutritional information are estimations and will vary.
  • Prep Time: 10
  • Category: Main Dishes
  • Method: no cook


  • Serving Size: 1 serving
  • Calories: 397
  • Fat: 24.5g
  • Carbohydrates: 19.9g
  • Fiber: 3.8g
  • Protein: 21.7g

Keywords: tarragon chicken salad