Ingredients
Method
- Dice the cooked chicken into bite-sized pieces (about 3/4-inch cubes). If your chicken is warm from cooking, transfer it to a large bowl while still slightly warm—this helps it absorb the dressing better.
- In a small mixing bowl, whisk together the lemon juice and Dijon mustard until smooth. Add the mayonnaise and honey, then whisk again until the mixture is creamy and uniform.
- Pour the dressing over the warm chicken and toss gently to coat completely. Let this sit for 15 minutes so the chicken absorbs some of those flavors.
- After the resting period, fold in the chopped tarragon, diced celery, halved grapes, and toasted almonds until everything is evenly distributed.
- Season with salt and pepper to taste—start with about 1/2 teaspoon each, then adjust based on your preference.
- Cover and refrigerate for at least another 30 minutes before serving so all the flavors can meld together completely.
- Serve cold in bowls or on slices of toasted bread, garnished with a sprinkle of fresh tarragon if you have extra.
Nutrition
Notes
The trick is letting everything rest together for at least half an hour before serving. I know that sounds like nothing, but the herbs need time to release their oils into the dressing, and the chicken needs time to absorb them. I usually dress the chicken while it's still warm so those flavors sink in, then fold in the celery, grapes, and toasted almonds right at the end.
I serve this with crusty bread on the side because you'll want something for scooping up every bit of dressing from the bottom of the bowl. It also keeps well in the fridge for two days if you're meal-prepping or just don't mind having lunch sorted ahead of time.