Tarragon Chicken Salad with Creamy Garlic “Mayo”

Tarragon Chicken Salad with Creamy Garlic Mayo.jpg

Tarragon Chicken Salad was one of my favorite back in the day! I’m not sure why I waited so long to try an AIP version, but I finally did and I’m HAPPY :)

I know what you’re thinking…doesn’t the coconut butter as the base of the “mayo” make it too sweet? I’m not gonna lie, there’s a definite sweetness to it. But it’s balanced out by the lemon, salt, garlic and olive oil and it actually adds such a great dimension of flavor. Up against the slightly bitter edge of the tarragon, it’s amazing!

Now, for the chicken. You are absolutely more than welcome to cook your own chicken; if you do, pan-grill 2 chicken breasts with a bit of sea salt, then cube it. I personally want to save as much time as possible, so I opt for a quality pre-roasted chicken and cube it at home. By quality I mean a chicken that is pastured with no antibiotics or hormones — I find these at Sprouts or Whole Foods most often.

This is a great midweek meal! Serve over greens, arugula, in lettuce boats or with plantain chips!


Tarragon Chicken Salad with Creamy Garlic "Mayo"

prep time: cook time: 20 Mtotal time: 20 M


Tarragon Chicken Salad
  • 2 cups roasted or grilled chicken
  • 1/2 cup red onion, diced
  • 2 ribs celery, chopped
  • 1/4 cup red grapes, halved
  • 2-3 tbsp fresh tarragon
  • Creamy Garlic “Mayo”
Creamy Garlic "Mayo"
  • 1/2 cup coconut butter, melted
  • 1/4 cup plus 2 tbsp Olive Oil
  • 2 tbsp lemon juice
  • 2 tbsp coconut milk
  • 1/2 tsp sea salt
  • 2 1/2 tsp garlic powder


How to cook Tarragon Chicken Salad with Creamy Garlic "Mayo"

For the Salad
  1. Combine all ingredients and mix well.
  2. Serve over arugula, in lettuce cups or with Plantain Chips.
For the Creamy Garlic "Mayo"
  1. Combine all ingredients and whisk together. It will thicken a bit as it sets.
  2. Pour over the chicken salad and stir to combine.
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