Healthy Tarragon Chicken Salad with Georgia Pecans

  • From Gena Knox
  • Yields 6 Servings
  • Prep Time: 15 minutes, Cook Time: 30 minutes


  • Salad
    • 3 pounds bone-in, skin-on chicken breasts
    • 1 tbsp. olive oil
    • 1 cup celery, chopped
    • 3 tbsp. Georgia Pecans, toasted and chopped
  • Dressing
    • 1/4 cup light mayonnaise
    • 1/4 cup plain yogurt
    • 1 tbsp. lemon juice
    • 1 tsp. Dijon mustard
    • 3 tbsp. fresh tarragon, roughly chopped



Preheat oven to 375 degrees F.

Place chicken on a parchment-lined baking pan, drizzle with olive oil and season with salt and pepper.

Bake for 35 minutes, or until internal temperature registers 165 degrees F on a meat thermometer.

Once chicken has cooled, remove skin and meat from bones and chop into chunks (you should have about 3 cups).


In a large bowl, combine mayonnaise, yogurt, lemon juice, mustard and tarragon.

Add chicken, celery and pecans to dressing ingredients. Combine well and season with salt and pepper to taste.