Lemon- Tarragon Chicken Salad


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What You Need

  • 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 Dandy® celery stalks, finely chopped
  • 1/2 small sweet onion, finely chopped
  • 2 cups seedless red grapes, cut in half
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Make It

  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.   
  3. In a large bowl, combine chopped chicken, celery, onion, chopped pecans, and grapes. Toss well
  4. Add the mayonnaise mixture and mix until well blended.
  5. Serve on a bed of lettuce or on a croissant roll.

Celery 2013 (Professional Taste Award)

Recipe by Susan Bailey