![](\"https:\/\/www.simplyrecipes.com\/thmb\/cGy3RnZtKD-CGePRAL6HN81ELeo=\/5472x3648\/Simply-Recipes-Chicken-Salad-Sandwich-LEAD-01-7a5184a4e9874026b0061b92b902884f.jpg\")
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For as long as I can remember, my mom and I have obsessed over this one chicken salad sandwich from a restaurant on the Upper East Side of Manhattan. We\u2019d go far out of our way to get it, buy it for each other as a surprise treat, and talk about it. It\u2019s a must-order any time we go, and if we\u2019re in the mood for something else, we\u2019ll order it to go or as a side. (A side sandwich, why not?) If we\u2019re anywhere in the vicinity, even if it\u2019s not time for a meal, we\u2019ll pick up two for later. One for mom, one for me.<\/p>\n
For the longest time, I assumed this chicken salad sandwich was unique to the \u201cdiner\u201d it’s served at\u2014I use quotations because my New Jersey-born, diner-obsessed husband, and likely others, would scoff at the price and high-end ingredients on the menu, insisting I call the establishment something else. I simply thought I\u2019d never be able to replicate the only chicken salad that ever mattered to me.\n<\/p>\n
One day\u2014and I don\u2019t remember exactly when or how\u2014I finally figured out the ingredient that\u2019s the driving force behind our years-long adoration of this chicken salad and what makes it taste superior: tarragon<\/strong>.\n<\/p>\n <\/p>\n Tarragon is a delicate herb with thin, long leaves that taste reminiscent of anise and mint, but not overly so. Recipes often pair it with chicken or fish. It is one of the herbs in the classic French seasoning, fines herbes, and a key ingredient in B\u00e9arnaise sauce.\n<\/p>\n To me, it tastes like spring, and I love adding it to pea soup, rice pilaf, or compound butter for topping salmon or poached chicken. When soup season winds down and spring vegetables pop up at the farmers market along with fresh tarragon, it\u2019s time for me to make a big batch of chicken salad. I\u2019ll make sandwiches with it every day until it\u2019s gone.\u00a0Then I make some more. This floral, deeply complex herb contributes next-level flavor to the chopped chicken plus mayo equation.\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> <\/p>\n Fresh tarragon is vibrant, herbal, and clean-tasting. It will brighten a chicken salad, which can often taste one-note. However, fresh tarragon is not as easy to find as other herbs, and because it\u2019s so delicate, unlike, say, hearty rosemary, it also goes bad faster. I\u2019ve bought a bunch of fresh tarragon only to discover it brown and wilted in the fridge soon after.\n<\/p>\n If you can’t easily source fresh tarragon, you can use dried tarragon. Make sure it hasn’t been sitting in your pantry past its expiration date; otherwise, it may taste dusty or stale.\n<\/p>\n Whether you use fresh or dried tarragon, this one ingredient is sure to elevate your chicken salad from pretty good to crave-able, deserving-of decades-long love affair.<\/p>\n <\/p>\n Chicken salad with tarragon is an upgrade you\u2019ll return to again and again like my mom and I do. Now that I\u2019m in on the tarragon secret, I\u2019ll never make chicken salad without it. Here’s the basic recipe I follow, which yields about four servings:\n<\/p>\n Mix one tablespoon of finely chopped fresh or one teaspoon of dried tarragon with 1\/4 cup mayonnaise, and fold in two cups of chopped cooked chicken.\n<\/p>\n In addition to tarragon, you may want to add other ingredients to a chicken salad sandwich\u2014like celery, cranberries, red grapes, or sliced almonds\u2014for more texture and bulk.<\/p>\n<\/div>\n #1Ingredient #Upgrade #Chicken #Salad #Delicious<\/p>\n","protected":false},"excerpt":{"rendered":" For as long as I can remember, my mom and I have obsessed over this one chicken salad sandwich from a restaurant on the Upper East Side of Manhattan. We\u2019d go far out of our way to get it, buy it for each other as a surprise treat, and talk about it. It\u2019s a must-order […]<\/p>\n","protected":false},"author":1,"featured_media":554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[97,13,107,106,98],"class_list":["post-553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-1ingredient","tag-chicken","tag-delicious","tag-salad","tag-upgrade"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=553"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/553\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/554"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} What\u2019s So Special About Tarragon? <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Fresh Tarragon vs. Dried Tarragon <\/span> <\/h2>\n
How To Add Tarragon to Chicken Salad <\/span> <\/h2>\n