Lemon-Tarragon Chicken Salad |
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Prep Time: 35 Minutes Cook Time: 7 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This delicious recipe comes from Southern Living, June 2007. Ingredients:
1/2 cup chopped pecans |
3/4 cup mayonnaise |
1 tablespoon fresh tarragon, chopped (or 1 1/2 tsp dried, crushed tarragon) |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 cups chopped cooked chicken |
2 celery ribs, finely chopped |
1/2 small sweet onion, finely chopped |
2 cups red seedless grapes, cut in half (optional) |
halved lemon slice |
Directions:
1. Arrange pecans in a single layer on a baking sheet.
2. Bake at 350° for 5 to 7 minutes or until lightly toasted.
3. Cool pecans on a wire rack 15 minutes or until completely cool.
4. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended.
5. Stir in grape halves, if desired. Garnish, if desired.
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