Ingredients for Lemon Tarragon Chicken Salad
- 1/2 cup pecan halves
- 1/2 cup mayonnaise
- Fresh Tarragon
- Lemon Rind
- Fresh Lemon Juice
- 1/4 teaspoon salt
- Fresh Ground Pepper
- Cooked Chicken
- Celery Ribs
- Sweet Onion
- Red Seedless Grapes
- Lemon Slice
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How to Make Lemon Tarragon Chicken Salad
- Preheat oven to 350°F (175°C). Arrange 1/2 cup pecan halves in a single layer on a baking sheet.
- Bake for 5-7 minutes, or until lightly toasted.
- Let pecans cool completely on a wire rack (about 15 minutes).
- In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently stir in 2 cups cooked chicken (shredded or diced), 1/2 cup chopped celery, and 1/4 cup finely chopped red onion until just combined.
- Fold in 1/2 cup halved red grapes (optional).
- Garnish with extra tarragon and/or lemon zest, if desired. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
16g
Fat
24g
Carbs
5g