For all you non-French speakers out there (including me – isn’t Google translate awesome?), that’s chicken salad with herbs. And because this chicken salad is made in what I consider a French style, I think it sounds so much nicer in French.
The great thing about chicken salad is that it’s a wonderful way to use up leftover chicken; oh sure, you can cook some chicken expressly for this purpose, but if you’re like me and enjoy roasting a whole bird even if it’s only two for dinner, there are going to be some leftovers. Significant Eater and I enjoy eating the leg, thighs and wings right off of the roasted bird, since they’re so much tastier than the breast – but in a chicken salad the flavor of the white meat gets a nice boost, so it works out perfectly.
The “French” part comes in because instead of the usual American deli-style chicken salad that’s loaded with mayonnaise, this one is dressed with the ingredients for a vinaigrette, along with a good handful of chopped herbs including that most French of all herbs, tarragon. 
I think that shredding the chicken by hand, rather than cutting it up into cubes, makes for a more home-style salad, both visually and texturally. In this case, picking the meat off the carcass actually results in shredded chicken, so that’s another reason to roast a whole bird…just wash your hands really well before you start.
Les ingredients…
Toss everything together along with salt and pepper to taste. Keep tasting and adjusting with lemon juice/vinegar and olive oil until it’s to your liking. This will make a great sandwich; I think it’s also perfect served on a bed of lettuce with some sliced tomatoes and avocado…
Salade de Poulet aux Herbes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
Description
This French-inspired chicken salad is made with shredded leftover roasted chicken and a tarragon-flavored lemony vinaigrette, perfect for sandwiches or as a light meal on a bed of lettuce.
Ingredients
- 2 cups (480 ml) shredded chicken
- 2 spring onions, sliced thinly
- 1 stalk celery, cut into small dice
- 2 tbsp chopped parsley
- 2 tbsp chopped celery leaves
- 1 tbsp chopped tarragon
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) red wine vinegar
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the shredded chicken, sliced spring onions, diced celery, chopped parsley, chopped celery leaves, and chopped tarragon.
- In a separate small bowl, whisk together the olive oil, lemon juice, and red wine vinegar to create a vinaigrette.
- Pour the vinaigrette over the chicken mixture and toss gently to combine.
- Season with salt and pepper to taste. Adjust the seasoning with additional lemon juice or olive oil if needed.
- Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Serve on a bed of lettuce with sliced tomatoes and avocado, or use as a filling for sandwiches.
Notes
- For best results, use leftover roasted chicken for a richer flavor.
- Shredding the chicken by hand provides a better texture than cubing.
- Adjust the vinaigrette to your taste by adding more lemon juice or olive oil.
- This salad can be served as a sandwich filling or on a bed of lettuce with sliced tomatoes and avocado.
- Store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 320
- Fat: 24
- Carbohydrates: 5
- Fiber: 2
- Protein: 30
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
- Salade Niçoise: Classic French Tuna Salad
- Spring Salad Dressing
- Spring Asparagus and Fava Salad with Mustard Vinaigrette
- Easy Béarnaise Sauce: The Foolproof Method
Frequently Asked Questions
Why does the recipe recommend shredding the chicken by hand instead of cutting it into cubes?
The article explains that hand-shredding makes for a more home-style salad, both visually and texturally. The notes reinforce this: shredding provides better texture than cubing. Using leftover roasted chicken pulled from the carcass naturally produces shreds anyway.
What makes this a French-style chicken salad rather than an American one?
Instead of the mayonnaise-heavy American deli-style dressing, this recipe uses a vinaigrette of 4 tablespoons olive oil, 2 tablespoons lemon juice, and 2 tablespoons red wine vinegar. Tarragon — described as “the most French of all herbs” — is the defining flavor alongside parsley, celery, and scallion.
Can this salad be made ahead?
The recipe suggests serving immediately or refrigerating for up to 2 hours to let the flavors meld. The notes say it can be stored in the refrigerator for up to 2 days. The article notes it works as both a sandwich filling and served on lettuce with sliced tomatoes and avocado.
Those avocado slices nestled in the background are making me want to eat this for lunch immediately. I’ll accept deliveries.