Lemon-Tarragon Chicken Salad

Southern Living
Lemon-Tarragon Chicken Salad Recipe
Photo: Beth Dreiling; Styling: Rose Nguyen
When fresh tarragon isn't available, substitute 1 1/2 tsp. dried crushed tarragon.
Makes 4 to 6 servings


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1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless red grapes, cut in half (optional)
Garnish: halved lemon slices


Prep: 20 Minutes
Bake: 7 Minutes
Cool: 15 Minutes

1. Arrange pecans in a single layer on a baking sheet.

2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.

3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

Created date

May 2007