Tarragon Chicken Salad (Ukrop’s Copycat)
This Ukrop’s copycat tarragon chicken salad recreates the beloved deli favorite with tender chicken, a creamy dressing, and the signature hint of tarragon that makes it so memorable. Fresh, savory, and herbaceous, it’s an easy make-ahead recipe that’s perfect for lunches, light dinners, and meal prep.
Some recipes earn a loyal following for a reason, and Ukrop’s tarragon chicken salad is definitely one of them.
Ukrops was a local grocery store chain to the Richmond, Virginia area that developed a bit of a cult following.
It was a hallmark of the area since 1937 but has since sold most of its locations.
However, the deli food items were so popular that even after the chain closed it’s doors, they ended up reopening a commercial kitchen & producing several of their most iconic prepared foods- which now can be found in the deli sections of most Richmond area grocery stores.
If you remember the Ukrop’s tarragon chicken salad, this copycat version is about to become a new favorite.
And their chicken salad is also very similar to the Marshall Field’s chicken salad so if you are a fan of that, this tarragon chicken salad will satisfy that craving!
It’s also perfect for busy weeks since you can make it ahead and enjoy it for quick lunches, easy dinners, or simple snacks.
Ingredients
To make this you’ll need:
- Mayonnaise– Hellman’s. This is the brand that Ukrop’s uses and give the chicken salad that signature taste and creamy texture.
- Vinegar– Tarragon vinegar. You can find this by the specialty vinegars in the grocery store or buy it online.
- Tarragon– Dried
- Salt and pepper– To taste
- Raisins– Golden raisins
- Chicken– Boneless, skinless chicken breasts trimmed of fat
How to Make
Making this Ukrop’s copycat tarragon chicken salad is so easy.
Just poach the chicken in a pot of hot water, just until it’s cooked through.
Once the chicken is cooked through, transfer it to a clean cutting board and let them rest until they cool completely.
Dice the chicken into bite sized pieces.
While the chicken cools, soak the raisins in a bowl of warm water for 15-20 minutes to rehydrate.
Drain them well and gently pat them dry with paper towels.
Whisk the mayonnaise, vinegar, dried tarragon, salt, and pepper together in a mixing bowl until everything is evenly combined.
Gently toss the chicken and raisins with the sauce until evenly combined.
Chill or serve immediately, and enjoy!
Storing Leftovers
Store leftover chicken salad in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- Use finely diced rotisserie chicken for an easy substitute.
- Let everything cool completely before you toss it with the dressing to keep it from getting watery.
- Serve it on a bed of greens for a salad, in a sandwich, or in a wrap.
Other Chicken Salad Recipes
This Ukrop’s copycat tarragon chicken salad is a delicious sandwich filling or salad topping.
Make it and enjoy!
Looking for other chicken salad recipes?
Try these:
- BLT Chicken Salad
- Honey Mustard Chicken Salad
- Italian Grinder Chicken Salad
- Pesto Chicken Salad
- Fajita Chicken Salad
- Maple Bacon Chicken Salad
- French Onion Dip Chicken Salad
If you’ve tried this UKROP’S COPYCAT TARRAGON CHICKEN SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Tarragon Chicken Salad (Ukrop’s Copycat)
Ingredients
- 1 cup Hellman's mayonnaise
- 3 tsp tarragon vinegar
- 3 tsp dried tarragon
- salt & pepper to taste
- 1/2 cup golden raisins
- 1 lb boneless, skinless chicken breasts trimmed of fat
Instructions
- Poach the chicken in a pot of hot water, just until cooked through.1 lb boneless, skinless chicken breasts
- Using tongs, transfer the cooked chicken breasts to a clean cutting board. Let them rest until completely cooled. Dice.
- Add the raisins to a bowl and cover them with warm water. Set aside and let them rest for 15-20 minutes to rehydrate. Drain well, then gently pat them dry with paper towels.1/2 cup golden raisins
- Add the mayonnaise, vinegar, dried tarragon, salt, and pepper to a mixing bowl. Whisk them together until evenly combined.1 cup Hellman's mayonnaise, 3 tsp tarragon vinegar, 3 tsp dried tarragon, salt & pepper
- Add the chicken and raisins to the bowl and gently toss with the sauce until evenly combined. If the mixture's too dry, stir in just enough mayonnaise to make it creamy.
- Chill, or serve immediately, and enjoy!
Notes
- Use finely diced rotisserie chicken for an easy substitute.
- Let everything cool completely before you toss it with the dressing to keep it from getting watery.
- Serve it on a bed of greens for a salad, in a sandwich, or in a wrap.
Nutrition
