Tarragon Walnut Chicken Salad

The easiest make ahead option for parties! No one likes to be scrambling the morning of hosting a big party, so these chicken salad sandwiches are the perfect option. Make the chicken salad up to three days ahead of time, and assemble the day of on some fresh croissants or a bed of lettuce. These sandwiches are always a hit at bridal and baby shower luncheons!

Prep Time: 30 Minutes    Cook Time: 20 Minutes     Yield: 10 servings


2 lbs Chicken Breast or Chicken Tenderloins (or 2 lbs pre-cooked, shredded rotisserie chicken)

3 celery stalks, finely chopped

1 cup red or green grapes, halved

1/4 cup dried cranberries, chopped

1/4 cup walnuts, chopped

2 tbsp fresh tarragon, chopped

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 cup mayonnaise (I am a big fan of Hellman’s and Duke’s). You’ll need 2 cups of mayo if you are planning on making days before.


1 cup fresh arugula

10 croissants



  1. Pre-Heat oven to 375 degrees Fahrenheit. Spray sheet pan with non-stick cooking spray and arrange chicken on pan. Sprinkle with salt and pepper and bake for approximately 20 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
  2. Shred chicken, allow to cool completely. (I usually toss it in the freezer real quick to make it cool faster when I’m in a rush!)
  3. Combine shredded chicken with all remaining ingredients.
  4. You’re done! Enjoy on a croissant, lettuce, or bread of your choice. I also like to top the sandwiches with arugula for some added peppery crunch. If the chicken salad is made ahead of time, be prepared to add more mayonnaise the day of because the chicken will suck up the moisture as it sits in the refrigerator.