Lemon-Tarragon Chicken Salad

Ingredients

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 celery stalks, finely chopped $
1/2 small sweet onion, finely chopped $
2 cups seedless red grapes, cut in half (optional) $
Garnish: halved lemon slices

Preparation

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.

substitute 1 1/2 teaspoons dried Tarragon for Fresh.