Lemon-Tarragon Chicken Salad

Photo: Beth Dreiling; Styling: Rose Nguyen

When fresh tarragon isn't available, substitute 1 1/2 tsp. dried crushed tarragon.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 7 Minutes
Cool: 15 Minutes


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

Preparation

  1. 1. Arrange pecans in a single layer on a baking sheet.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Tarragon Chicken Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy