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Tarragon Chicken Breast Salad

  • Servings: 4

Photography: Rob Tannenbaum

Source: Martha Stewart's Cooking School, Episode 111


  • 2 Poached Chicken Breasts, boned, skinned, and cut into 1-inch chunks
  • 2 tablespoons freshly squeezed lemon juice
  • 3/4 cup mayonnaise
  • 1 sprig fresh tarragon, chopped
  • Coarse salt and freshly ground pepper


  1. Place chicken in a medium bowl and add lemon juice. Toss to combine. Add mayonnaise, tarragon, salt and pepper. Stir to combine. Serve as desired.


On Martha Stewart's Cooking School, Martha serves this salad in a scooped-out tomato.

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