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.