Chicken salad is always something I have had a love affair with growing up in the South.  Chicken salad on a salad of mixed greens is one of my favorite salads of all time.  I will be doing a twist on that salad later this summer.  For this recipe, I feature a way to turn chicken salad into an appetizer as well as make it picnic friendly. 

Served on cucumber this recipe is great gluten free appetizer to serve at a summer BBQ.  It also packs easily for a picnic. For taking to a picnic, I simply slice my cucumber and put in a sealed bag or container of your choice, and then package the chicken salad in a container as well. I use mason jars for the chicken salad and put in a cooler bag.  Then you can use a fork to make these as you go along while enjoying the outdoors.  My next picnic spot is on the Fourth of July and involves a lake and a boat. I have a feeling this chicken salad is going to be very refreshing on the boat.

Looking to hack this salad? You can always buy a rotisserie chicken from the market and pull the meat off if you don’t want to take the time to cook the chicken. Easy peasy.

Wishing you all a fun and safe Fourth!

For more tips on gluten free picnics, check out my post How to pack the Perfect Gluten Free Picnic.

The Palette. Chicken, celery, tarragon, green onion, lemon, mustard, mayonnaise, lemon and cucumber.

The Palette. Chicken, celery, tarragon, green onion, lemon, mustard, mayonnaise, lemon and cucumber.

Tarragon Chicken Salad & Cucumber

Serves 4-6.

  • 3 skinless boneless chicken breast halves
  • 1 cup finely chopped celery
  • 1/2 a cup of mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh tarragon, chopped.
  • 4 green onions, finely chopped.
  • 1/3 cup of sweet relish
  • zest of 1 lemon
  • 2 cucumbers sliced into rounds
  • salt and pepper to taste
  • celery seed to taste

Bring a pot of water to boil. Add 1 tablespoon of salt and the 3 chicken breasts.  Reduce heat to medium-low, covered, and simmer until chicken is cooked through. About 12-15 minutes.  

In a large mixing bowl, mix mayonnaise, mustard, lemon juice and zest, sweet relish together. Add in celery.  Once chicken is cooked, drain and pat dry. Shred the chicken with a fork. Blend in with the celery mayonnaise mixture. Add in tarragon. Season with salt, pepper and celery seed to taste.  

Assemble the chicken salad on the cucumber rounds. Garnish with green onion and serve. Chicken salad can be refrigerated to cool in advance that day before serving as well.


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