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Lemon-Tarragon Chicken Salad


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  • 1/2 cup chopped pecans
  • 3/4 cup mayonaise
  • 1 tbsp chopped fresh tarragon
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups chopped cooked chicken
  • 2 celery ribs, finely chopped
  • 1/2 small sweet onion, finely chopped
  • 2 cups seedless red grapes-cut in half
  • crackers



Step 1

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted.Cool pecans completely.
Whisk together mayonaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves. Store in an airtight container in refrigerator up to 24 hours. Serve with crackers.

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