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.

How to Make It

Step 1

Arrange pecans in a single layer on a baking sheet.

Step 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.

Step 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.

Ratings & Reviews

Great for lunches

lorraineS
June 05, 2016
This is an excellent recipe. I use it for sandwiches in my husband's lunch. I used 1/2 light mayo and 1/2 light sour cream. I used dried tarragon. I didn't put in grapes because I didn't have any. This is a keeper!

the best .......!

greene
April 16, 2016
I've been searching for a good version and this is the best !! .... had some roasted and salted pecans and fresh tarragon and the addition of the lemon zest and juice really gave it an A+.

lorraineS's Review

Almazensen
August 13, 2013
Loved this. I had a similar recipe that I lost about 3 yrs. ago and have been searching ever since for one like it. This one fit the bill. I did not add the pecans and used dried Tarragon. secret with using dried herbs is to cook them until they give off an aroma on the stove top. Next time will do with the pecans

greene's Review

AnnieJ
July 06, 2009
Great chicken salad. I used dried fennel I had on hand rather than taragon, which tasted great. I did not use the grapes because we rolled the chicken salad in crossiants and baked them with poppy seeds on top!