Lemon-Tarragon Chicken Salad

By á-749

Ingredients

• 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

Preparation

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.