Photo by: Photo: Beth Dreiling; Styling: Rose Nguyen

Lemon-Tarragon Chicken Salad

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

  • Yield: Makes 4 to 6 servings


  • 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 none celery stalks, finely chopped
  • 1/2 none small sweet onion, finely chopped
  • 2 cups seedless red grapes, cut in half (optional)
  • none Garnish: halved lemon slices


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.


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Lemon-Tarragon Chicken Salad Recipe