When we went to London last spring we had an amazing champagne tea service at Sketch and I’ve been dreaming about the coronation chicken salad sandwiches we had there ever since! I’ve been experimenting with this recipe — my own variation of the curry chicken salad — for weeks now and can’t stop eating it for lunch. It’s so tasty that I actually just eat a scoop of it in a bowl — no bread or wraps needed! I even made a triple batch to serve in mini roll-ups at my mom’s 60th birthday brunch we hosted a few weeks ago — (I added a bit more greek yogurt and mayonnaise to the party-sized serving) and it was a fan-favorite at the party. Most importantly, it’s very easy to make which is perfect for meal-prepping so that I always have a healthyish lunch to grab in the fridge during the week. I have made it with chopped up rotisserie chicken, or leftover poached chicken (I actually make mine in the Instant Pot with just a little bit of salt, pepper, and chicken stock) — use whatever you have on hand! Get the full recipe below:

Tarragon Curry Chicken Salad.
Serves: 4-5 Servings
  • 3 Cups of Shredded cooked chicken
  • ⅓ Cup of Dried Cranberries
  • ⅓ Cup of Shredded Carrots
  • ⅓ Cup of Sliced Almonds
  • ¼ Cup of Minced Scallions
  • ¼ Cup of Greek Yogurt
  • ¼ Cup of Mayonnaise
  • 1 Tbsp. of Curry Powder
  • 1 Tsp. of Fresh Tarragon
  • Salt and Pepper, to taste
  1. In a large bowl, combine shredded chicken with the dried cranberries, shredded carrots, sliced almonds and scallions -- toss to combine.
  2. Add Greek yogurt and mayonnaise to the mixture, and season with curry powder, tarragon and salt and pepper. Mix together until well combined and chill for at least 20 minutes before serving.