Tarragon & Walnut Chicken Salad

By MaryEllen

Lynn’s go-to chicken salad, a twist on a classic, might just become your favorite, too.
written by Lynn Wells

Ingredients

• 4 4 skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
• 1 cup Duke’s mayonnaise
• 2 tablespoons fresh lemon juice
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup fresh tarragon leaves, chopped
• 1 cup chopped walnuts, toasted

Preparation

Step 1

Place cooked chicken in a large mixing bowl and set aside. In a separate bowl, mix together mayonnaise, lemon juice, nutmeg, salt, and pepper. Pour dressing over chicken and toss until dressing is incorporated. Stir in tarragon and walnuts. Refrigerate for a minimum of 1 hour before serving.