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chicken salad with tarragon aioli in glass bowl

Chicken Salad with Tarragon Aioli

  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Grilled chicken thighs with a homemade tarragon aioli is not your everyday chicken salad.  Tarragon, chives, garlic and parsley are the perfect combination of herbs for a very flavorful aioli.



  • 4  boneless, grilled or baked chicken thighs, chopped to bite size pieces
  • 2 stalks celery, cut into small slices
  • 1 small red pepper, cut into small slices

Tarragon Aioli

  • 1 egg yolk ***
  • 2 TB. lemon juice
  • 1 garlic clove, finely minced
  • 1/2 cup light olive oil *
  • 1 TB fresh minced tarragon (or 1 tsp dried)
  • 1 TB fresh minced chives ( or 1 tsp dried)
  • 12 TB fresh minced parsley (or 1 tsp dried)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. Grill or bake chicken thighs to 165°.  Let cool..
  2. Chop into small pieces and add to a bowl.
  3. Mix in red pepper and celery.  Set aside
  4. Make tarragon aioli: ** With a fork, quickly whisk  the egg yolk with garlic and lemon juice.  You will see it begin to thicken. Slowly add the olive oil, about 1 tablespoon at a time, whisking the entire time.  Continue until all the oil is added. Mix in the salt, pepper and herbs.
  5. Add in the chopped chicken and vegetables.
  6. Refrigerate until ready to serve.


*If the aioli is too thick for your preference, you can add an additional 1-2 tablespoons of olive oil.

** You can also use an immersion blender to mix in the olive oil.  Just make sure you whisk the egg first, before adding oil.

***If you prefer not to make the aioli with the raw egg yolk, you can still make this chicken salad!  Just mix about a 1/2 cup of your preferred mayonnaise with the herbs and garlic.  Combine with the chicken and vegetables,  and you will have your own version of this recipe.

  • Category: Salad
  • Cuisine: American

Keywords: Chicken Salad with Tarragon Aioli