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Lemon-Tarragon Chicken Salad

Photo: Beth Dreiling; Styling: Rose Nguyen
Prep time 20 mins
Bake time 7 mins
Cool time 15 mins
Yield Makes 4 to 6 servings
When fresh tarragon isn't available, substitute 1 1/2 tsp. dried crushed tarragon.

Ingredients

  • 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

How to Make It

  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.