Lemon-Tarragon Chicken Salad

Celery 2013 (Professional Taste Award)
From the kitchen of Susan Bailey


1/2 c. chopped pecans
1/2 c. mayonnaise
1/4 c. sour cream
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


  1. Toast pecans on a cookie sheet in a single layer at 350 degrees for 5-7 minutes.  Cool.  Coarsely chop nuts when completely cool.
  2. Whisk together mayonnaise and sour cream and the next five ingredients in a small bowl.  Set aside.   In a large bowl, combine the chopped chicken, celery, onion, chopped pecans, and grapes and toss well.
  3. Add the mayonnaise mixture and mix until well blended.
  4. Serve on a bed of lettuce or on a croissant roll.

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