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Tarragon chicken pasta salad is that perfect blend of creamy dressing, juicy chicken, tender pasta, and bursts of fresh grapes. It is my go to for warm weather gatherings or easy lunches thanks to its refreshing flavors and satisfying crunch from walnuts and celery. This colorful salad feels like a picnic in a bowl and always brings smiles at potlucks or family dinner on the patio.
The first time I made this was after spotting some late spring tarragon in my garden I tossed it in for curiosity and now my family insists I double the batch
Ingredients
- Bow tie pasta or farfalle: cooked al dente gives great chew and holds dressing beautifully choose a high quality brand for texture
- Cooked chicken breast: diced or shredded for protein use freshly poached or a juicy rotisserie for best flavor
- Celery: adds crisp crunch look for firm narrow stalks with bright green leaves
- Seedless grapes: sliced for juicy sweetness red or black are my favorites for color and flavor
- Red onion: finely chopped offers sharpness and color soak in cold water first if you prefer a milder bite
- Walnuts: give it a nutty crunch toast them lightly in a skillet for extra depth or choose fresh halves that smell sweet
- Mayonnaise: the base for creaminess pick a full fat high quality brand for the richest taste
- Grated parmesan cheese: adds umami and saltiness fresh grated beats the shelf stable tubs
- Sour cream: gives tang and velvety dressing texture check for creamy consistency
- Lemon juice: brightens everything up always use freshly squeezed for best acidity
- Fresh tarragon: infuses signature licorice herbal flavor select stems with bright green tender leaves
- Garlic powder: a flavor backbone dried works fine for a subtle punch
- Kosher salt and black pepper: for seasoning taste and adjust as you mix
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil Cook your pasta according to package directions until just al dente Drain quickly and rinse under cool water to stop cooking and prevent sticking
- Prepare the Fresh Ingredients:
- While the pasta cooks chop celery grapes chicken red onion and walnuts Keep everything bite sized for even mixing and best texture
- Mix the Salad Base:
- In a big mixing bowl add the cooled pasta celery grapes chicken onion and walnuts Toss gently so the ingredients stay intact and well distributed
- Make the Creamy Tarragon Dressing:
- In a separate bowl whisk together the mayonnaise parmesan cheese sour cream lemon juice fresh tarragon and garlic powder Add a generous pinch of kosher salt and cracked pepper Taste and tweak for balance
- Dress the Salad:
- Pour the dressing all over the pasta mixture Use a big spatula to gently fold everything together making sure every bit is coated
- Chill and Serve:
- Cover the salad with plastic wrap and refrigerate at least an hour This rest time lets the flavors meld and gives the salad that cool refreshing taste
- Garnish and Enjoy:
- Right before serving sprinkle on extra walnuts and fresh tarragon for contrast Serve in a large bowl on a bed of greens or alone
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Tarragon has become my favorite fresh herb It brings a light almost anise note to everything and my daughter insists her lunchbox gets an extra sprinkle each time Fresh tarragon was the reason this dish became a family legend
Storage Tips
Store leftovers in an airtight container in the refrigerator The salad will keep for up to three days and may even taste better on day two as flavors blend Stir gently before serving to keep everything creamy If the salad thickens add a splash of milk or fresh lemon juice to loosen the dressing
Ingredient Substitutions
No tarragon on hand Try a mix of fresh dill or parsley for a different herbal twist For a dairy free salad swap the parmesan and sour cream for vegan versions Toasted pecans or almonds work in place of walnuts And rotisserie chicken is a fantastic shortcut if you want to skip cooking
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Serving Suggestions
Serve this salad over butter lettuce or mix in spring greens for a lighter lunch It makes a beautiful centerpiece for brunches or can be spooned into wraps and pita pockets for picnics I sometimes pair it with iced tea and watermelon for a refreshing summer meal
Cultural and Historical Notes
While pasta salads are beloved across American potluck tables the touch of fresh tarragon in this dish traces back to French cuisine where tarragon is prized in classic poultry salads The addition of grapes and walnuts brings extra texture and a nod to old school Waldorf chicken salads
Frequently Asked Questions
- → Can I use another type of pasta?
Yes, you can substitute bow tie pasta with penne, rotini, or any short pasta shape for a similar texture and hold.
- → What's the best way to cook the chicken?
Poaching or roasting chicken breast until just cooked through keeps it moist and easy to chop for mixing into the salad.
- → Can I make this dish in advance?
Absolutely. Chill the salad for up to 24 hours in the fridge; add walnuts just before serving for crunch.
- → Are there alternatives to walnuts?
Pecans, sliced almonds, or sunflower seeds make great alternatives if you prefer a different flavor or have allergies.
- → How can I lighten the dressing?
Swap part of the mayonnaise and sour cream with Greek yogurt for a tangy and lower-calorie dressing.