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.


Lemony Broccoli Rabe Pasta

I think I’m getting pretty predictable when it comes to sharing recipes. You can probably guess I like lemon.  The latest Southern Living magazine had a lemon bar cheesecake on the cover…oh my, that looked delicious!!  No, I haven’t made that one yet but I would love to make it soon.  I went to the “quick-fix suppers”  section and decided to make the Lemony Broccoli Rabe Pasta…also delicious, and packed with flavor.



2  Tbsp. kosher salt

1  lb. broccoli rabe, trimmed and cut into 3-inch pieces

1  (16-to 17-oz.) package file, penne, or fusilli

3  Tbsp. butter

1  Tbsp. olive oil

2  garlic cloves, chopped

3/4  tsp. dried crushed red pepper

2  tsp. lemon zest

1/4  cup freshly grated Parmesan cheese

1  Tbsp. lemon juice

black pepper

1  (4-oz.) package goat cheese, crumbled


Bring 4-qt. water to a boil in a large dutch oven.  Add 2 tsp. kosher salt, return to a boil, and stir in broccoli rabe. Cook 1 minute or until crisp-tender; drain.  Plunge into ice water to stop cooking process; drain.

Cook pasta in dutch oven according to package directions; drain, reserving 1/2 cup hot pasta water.

Melt butter with oil in dutch oven over medium heat; add garlic, and sauté 1 to 2 minutes or until tender.  Add red pepper and lemon zest; cook, stirring constantly, 1 minute.  Stir in broccoli rabe; cook, stirring constantly 1 minute.  Stir in hot cooked pasta, reserved pasta water, Parmesan, and lemon juice; cook 1 to 2 minutes.  Season with kosher salt and black pepper. Top with cheese.