Lemon-Tarragon Chicken Salad

I’m always looking for new salad recipes.  With the warm weather we’ve been having we’ve really enjoyed dining on the lighter side.  Today I found a yummy chicken salad recipe on-line that I would like to share with you.  I love it when I have all of the ingredients on hand!



1/2  cup chopped pecans

3/4  cup mayonnaise

1  Tbsp. chopped fresh tarragon

1  tsp. grated lemon rind

1  Tbsp. fresh lemon juice

1  tsp. salt

1/2  tsp. freshly ground pepper

3  cups chopped cooked chicken

2  celery stalks, finely chopped

1/2  small sweet onion, finely chopped

2  cups seedless red grapes, cut in half  (optional)

Garnish:  halved lemon slices


Arrange pecans in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.  Cool pecans on a wire rack 15 minutes or until completely cool.

Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended.  Stir in grape halves, if desired.  Garnish, if desired.

When fresh tarragon isn’t available, substitute 1-1/2 tsp. dried crushed tarragon.