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Chicken Salad Recipe

Another chicken salad, and a great way to use up leftover roasted or rotisserie chicken. I make it a little differently each time, but this particular combination of homemade mayonnaise, pumpkin seeds and tarragon was a real winner that my whole family enjoyed.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Lunch
Cuisine: American


  • roasted chicken leftovers
  • mayonnaise homemade if available
  • 2 stalks celery
  • Craisins
  • pumpkin seeds
  • fresh tarragon
  • salt & pepper to taste


  • Start by picking through the leftover chicken and picking off pieces of chicken. Using a paring knife, remove any small bones, cartilage or fat from the chicken. Cut the chicken into bite sized pieces and reserve.
  • Make your homemade mayonnaise.
  • Finely dice the celery stalks and get the rest of your ingredients ready. Be sure to finely chop the fresh tarragon which is so much better than dried tarragon in this recipe. The flavor of this herb ready gives a power boost of flavor.
  • Combine the chicken pieces with celery, Craisins, pumpkin seeds and fresh tarragon.
  • Mix in some of the homemade mayonnaise a little at a time.
    You want a nice balance of mayo to chicken salad. Just like dressing a salad, you don't want to overpower the rest of the ingredients with mayo. It is easier to add more mayo than removing it.
  • Using a large spoon, turn the chicken salad over to combine all the ingredients. Don't over work it.
  • Taste and adjust seasonings with salt and pepper.