Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living June 2007

Gallery

Credit: Beth Dreiling; Styling: Rose Nguyen

Recipe Summary test

prep:
20 mins
bake:
7 mins
cool:
15 mins
total:
42 mins
Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange pecans in a single layer on a baking sheet.

    Advertisement
  • Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.

  • 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.

Advertisement