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Recipe: Tarragon Chicken Salad

This new twist on the ever-popular chicken salad is tasty all by itself, or can be used as a sandwich filling. For a fancy party appetizer, stuff some into miniature cream puff shells.


  • 4 cups chicken, cooked, cooled, and diced (from boneless breasts, whole chicken, or even a ready-prepared rotisserie chicken)
  • 1/4 cup sliced green onions
  • 1/2 cup chopped celery
  • 1/2 cup soaked and dried sunflower seeds
  • 2/3 cup lacto-fermented mayonnaise
  • 1 Tbsp. Dijon-style mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. Celtic sea salt
  • 2 Tbsp. chopped fresh tarragon or 2 tsp. dried tarragon


  1. Place diced chicken in a large bowl. Stir in onions, celery, sunflower seeds, and tarragon.
  2. In a separate bowl, mix together mayonnaise, mustard, lemon juice, and salt. Stir to combine, then pour over chicken mixture.
  3. Toss chicken and dressing together, adding additional mayonnaise if desired.
  4. Serve as a lunch sandwich filling, in lettuce wraps, or in cream puff shells for a fancy party appetizer.

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