Chopped chicken salad

Total Time
10 min
5 min
5 min
We’ve given classic chicken salad a fresh spin by incorporating aromatic fresh tarragon, green beans, bell pepper and celery. Dressed in a tangy mixture of lemon juice and mayonnaise, this version has a delicious tang. To keep the recipe simple, we’ve used rotisserie chicken from the deli, but any leftover cooked chicken will do. We call to mound the salad on a crisp bed of mixed greens. If you want to shake this salad up a bit, spoon the salad into lettuce leaves to make wraps instead. Either way, it makes a great portable lunch for when you’re on the go—just pack the chicken mixture and the lettuce separately.


Fat free mayonnaise

¼ cup(s)

Fresh lemon juice

2 Tbsp

Fresh tarragon

1 Tbsp, leaves, minced

Black pepper

½ tsp

Cooked boneless skinless chicken breast

1 cup(s), chopped, rotisserie-style

Frozen green beans

2 cup(s), thawed and chopped into 1-inch pieces

Bell pepper

¾ cup(s), red, diced, seeded and stemmed


½ cup(s), chopped, thinly sliced

Mixed greens

4 cup(s), Italian-style blend


  1. 1. Whisk mayonnaise, lemon juice, tarragon and pepper in a large bowl until creamy. Add chicken, green beans, bell pepper and celery; toss until well coated. 2. To serve, place 2 cups salad greens on each plate; top each with half the salad.