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No-cook tarragon, mint and chicken salad

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For a fresh and speedy weeknight meal try this No-cook herb and chicken salad.

  • Serves4
  • Prep time15 minutes
No-cook tarragon, mint and chicken salad

Ingredients

  • 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat shredded
  • 4 celery sticks, thinly sliced
  • 120g pkt Coles Australian Baby Rocket
  • ¼ cup (35g) slivered almonds, toasted
  • 2 spring onions, thinly sliced
  • 1 cup mint leaves
  • 2 tbs dill sprigs
  • 1 tbs tarragon leaves
  • Lemon zest, to serve
  • Coles Bakery Rustic Baguette*, to serve

Herbed mayonnaise dressing

  • ½ cup (150g) whole-egg mayonnaise
  • ¼ cup (60g) sour cream
  • 2 tbs lemon juice
  • 2 tsp wholegrain mustard
  • 2 tbs coarsely chopped mint
  • 1 tbs coarsely chopped tarragon
  • 1 tbs coarsely chopped dill

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the herbed mayonnaise dressing, combine mayonnaise, sour cream, lemon juice, mustard, mint, tarragon and dill in a bowl. Add 2 tbs hot water and stir to combine. Season.

  2. Step 2

    Combine the chicken, celery, rocket, almond, spring onion, mint, dill and tarragon in a large bowl. Divide evenly among serving plates. Drizzle with dressing and sprinkle with lemon zest. Serve with the bread.