Easy Copycat Publix Tarragon Chicken Salad

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Easy Copycat Publix Tarragon Chicken Salad Recipe delivers the creamy texture and savory herb flavor you love from the famous deli counter.

Prep Time15

Refrigeration Time2

Total Time2 15

Course: Brunch, Dinner, Lunch, Main Course, Mother's Day, Salad

Cuisine: American

Servings:

Calories: 486kcal

Author: Susan Ensley

In a large bowl, whisk together the mayonnaise, sour cream, tarragon, onion powder, garlic powder, salt, and pepper until completely smooth.
Ensure rotisserie chicken is completely cold. Dice it into tiny, uniform pieces or use two forks to finely shred it. Use a sturdy spatula to fold it into the dressing.
Fold in the toasted sliced almonds. Press and mix with the spatula, ensuring consistency becomes cohesive, mirroring a standard deli scoop.
Cover tightly and refrigerate for at least 2 hours before serving. The flavors—especially the tarragon—need a little time to wake up and meld into the dressing.
Yield 4 cups

If you don't have fresh tarragon on hand, you can easily use dried. Because dried herbs are highly concentrated, use a 1:3 ratio—substitute 1 tablespoon of dried tarragon for the 3 tablespoons of fresh. Be sure to crush the dried leaves between your fingers as you add them to help release their essential oils.
Spread the sliced almonds in a single, even layer on a parchment-lined baking sheet and bake at 350°F for 5 to 7 minutes—shaking the pan halfway through—until they are fragrant and lightly golden, then transfer them immediately to a cool plate so they don't burn from the residual heat of the pan.