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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Tarragon Chicken Salad

Diced Granny Smith apples and celery give Tarragon Chicken Salad is crunch, and tarragon delivers its distinctive flavor.

Southern Living MARCH 2012

  • Yield: Makes about 6 cups
  • 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.

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Tarragon Chicken Salad Recipe

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