Tarragon Chicken Salad Sandwiches

Created by Chef Rebecka Evans ~ 

Fast and easy Tarragon Chicken Salad Sandwiches are on the table in no time using a store-bought rotisserie chicken, mayonnaise, dried tarragon, and a few kitchen spices. Serve the fragrant chicken salad on fresh croissant rolls with a side of juicy grapes and hibiscus iced tea for the perfect hot weather lunch, dinner, or weekend brunch.

I love the versatility of chicken salad. It’s simple to make and is easily personalized with your own add-ins like almonds, walnuts, or dried fruits such cranberries or apricots. One of my favorite versions is made with drained mandarin oranges and slivered almonds and served in a pita.

Low-carb version: For the ultimate low-carb version, serve tarragon chicken salad over a fresh bed of garden greens or even in sliced avocado.


Prep Time: 10 minutes | Serves: 4



  • 1 whole rotisserie chicken, skinned, boned, and chopped into bite-size pieces

  • 1 cup mayonnaise

  • 1.5 tablespoons dried tarragon

  • 1 tablespoon chopped  celery

  • 1 tablespoon chopped green onion, white and green parts

  • 1 tablespoon flat leaf parsley, finely chopped

  • ¼ teaspoon salt and pepper

  • 4 croissant rolls, sliced



  1. Remove skin from chicken. Pull all white and dark meat from bones, then chop. Discard the skin and bones or reserve to make chicken stock.

  2. In a large mixing bowl, combine all the ingredients. Stir until they are well combined.

  3. Fill croissant rolls with chicken salad.

  4. Serve with grapes and hibiscus iced tea.



NOTE: When using dried tarragon, it’s best to refrigerate the chicken salad for three hours before serving or overnight in an airtight container. This allows the tarragon flavor to “bloom” and become more fragrant.

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