Why This Recipe Works

To make creamy, low-fuss chicken salads without mayonnaise, we considered what mayo brings to the mix—richness, body, moisture, a hint of acidity—and then replaced those qualities with ingredients that supplied their own distinct flavors and textures. Cultured dairy (crème fraîche, Greek yogurt, sour cream, or buttermilk) provided a creamy, tangy, full-bodied base. Then, to give each dressing distinct character, we layered in alternative sources of richness (avocado, tahini) and acid (lemon juice, vinegar, pickle brine) before tossing the dressing with a few cups of chopped-up chicken so that the flavors saturate the meat. When the chicken was well coated, we worked in bold seasonings that complemented the dressings—everything from garlic, cucumbers, and dill (think: tzatziki); to jicama and banana peppers; to mixed mustards, radishes, cornichons, and fistfuls of tarragon.

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Before You Begin

Parsley can be used instead of tarragon. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.

Instructions

for the dressing

Whisk all ingredients together in large bowl.

for the salad

Add chicken to dressing and stir until all pieces are evenly coated. Add radishes, cornichons, tarragon, shallot, and lemon zest and stir to combine. Season with salt and white pepper to taste. Serve, or cover and refrigerate for up to three days.