Tarragon Chicken Salad

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Diced Granny Smith apples and celery give Tarragon Chicken Salad is crunch, and tarragon delivers its distinctive flavor.

Yield:

Makes about 6 cups

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 25 Minutes

Ingredients

1 tablespoon butter
3/4 cup chopped pecans
1 cup mayonnaise
3 tablespoons chopped fresh tarragon
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 cups chopped cooked chicken breasts
1 1/2 cups diced Granny Smith apples
1 cup diced celery
1/4 cup finely chopped red onion

Preparation

1. Melt butter in a small skillet over medium-low heat. Add pecans, and cook, stirring constantly, 6 to 8 minutes or until toasted and fragrant.

2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in chicken and next 3 ingredients just until blended. Add salt and freshly ground pepper to taste. Cover and chill 2 to 24 hours; stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

Note:

March 2012