Tarragon Chicken Salad With Pecans and Fruit |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Nice lunch on a hot day! Great served on a croissant as a sandwich. For a lighter salad, substitute 3 tbsp. plain yogurt for the mayonnaise. Ingredients:
4 chicken breasts, cooked, chopped |
1/2 cup celery, chopped |
2 teaspoons onions, minced |
2 tablespoons tarragon |
1 tablespoon cider vinegar |
1/4 teaspoon garlic, minced |
1/4 teaspoon pepper |
1/2 teaspoon salt |
1/3 cup mayonnaise |
1/4 cup raisins |
1/4 cup pecans |
2 tart apples |
1 bunch green grape |
11 ounces mandarin orange segments |
6 pieces pineapple, spears |
1 bunch romaine lettuce, for garnish |
Directions:
1. Combine chicken, celery, onion and seasonings with mayonnaise.
2. For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
3. Place a mound of chicken salad in center and sprinkle with raisins and pecans.
4. Arrange with various fruits and enjoy!
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