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This Tarragon Peach Salad is simple to throw together and whole30 compliant! Great to meal prep on Sunday for week!

Tarragon Peach Chicken Salad

  • Author: Kelsey


  • 2 pounds chicken breasts, chopped into 1 inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried tarragon
  • 1/4 cup dairy free yogurt (if you don’t have dairy free yogurt just add 2 more tablespoons of mayo + 1 tablespoon coconut or almond milk)
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon tarragon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground fennel
  • salt and pepper to taste
  • 1 large or 2 small peaches, chopped
  • 1/2 cup chopped roasted pecans


  • Preheat oven to 400 degrees.  Line a baking sheet with foil and place chopped chicken on top.  Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon tarragon on top of the chicken and toss to coat evenly.
  • Bake chicken for 13-15 minutes or until cooked through.
  • In a large bowl combine yogurt, mayonnaise, dijon mustard, remaining tarragon, garlic powder and ground fennel.  Add in chicken pieces and toss to coat.  Season with salt and pepper to taste.
  • Add in chopped peaches and pecans and toss to combine.
  • Serve in lettuce wraps, on sweet potato toast, or by the spoonful!