This refreshing chicken salad combines tender chicken with a zesty lemon and herb dressing, perfect for a light lunch or dinner.
Fill a large pot with water and bring it to a boil.
Adding a pinch of salt to the water can enhance the flavor of the chicken.
Add the chicken breasts to the boiling water, reduce the heat to medium-low, cover, and simmer until the chicken is fully cooked, about 12 minutes.
Ensure the chicken is fully submerged in the water for even cooking.
Remove the chicken from the pot and let it cool before cutting it into bite-sized cubes.
Cooling the chicken makes it easier to handle and prevents it from shredding.
In a mixing bowl, combine the mayonnaise, tarragon, lemon juice, lemon zest, salt, and black pepper.
Whisk the dressing well to ensure all ingredients are evenly combined.
Add the cubed chicken, celery, and red onion to the bowl with the dressing and mix until well coated.
Gently fold the ingredients to avoid breaking the chicken cubes.
Serve the chicken salad chilled or at room temperature, garnished with additional tarragon if desired.
Pair the salad with crusty bread or crackers for a complete meal.
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