Mamta's Kitchen

Chicken Salad with a Tarragon Dressing

Chicken Salad with a Tarragon Dressing

Mamta Gupta

This simple dish can be served as a summer salad or used as a Taco filling or Pitta filling or Sandwich filling. Serve 4-6


  • For Chicken Salad:

  • 2 pre-cooked chicken breasts, bones removed and chopped into cubes or shredded

  • 1/2 cup rice pasta or any other small pasta, cooked al Dante*, according to instructions on the packet

  • 250 gm. or a good handful of cherry tomatoes

  • 1/2 cup Kalamata or other nice pickled olives in brine, pitted and coarsely chopped

  • 2 tbsp. sultanas or currants (optional). You can use a cup of fresh seedless grapes.

  • 2-3 pickled chillies, chopped

  • Dressing:

  • 2-3 tbsp. olive oil

  • 2-3 tbsp. tarragon or other good quality vinegar

  • 1 tsp. lime juice

  • 1 tbsp. fresh tarragon, chopped finely (1 tsp. dry tarragon)

  • 1 tsp. Dijon mustard, whole grain is better

  • Salt to taste

  • Coarsely ground pepper to taste

  • *al Dante is when pasta/rice is cooked ‘to the tooth’ or it’s centre offers slight resistance to the tooth when chewed.


  1. To make dressing, place oil, vinegar, tarragon, lemon juice, and mustard in small jar and shake vigorously.

  2. Season dressing to taste with salt and pepper.

  3. Place chicken, pasta and other salad ingredients in a bowl.

  4. Pour dressing and mix gently, but thoroughly.

  5. Taste and adjust salt and pepper.

  6. Keep in the fridge for a couple of hours.

  7. Serve chilled.

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