{soups-salads-and-salad-dressings} Tarragon Chicken Salad

 

Tarragon Chicken Salad

Makes about 6 cups

1 tablespoon butter
3/4 cup chopped pecans
1 cup mayonnaise
3 tablespoons chopped fresh tarragon
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 cups chopped cooked chicken breasts
1 1/2 cups diced Granny Smith apples
1 cup diced celery
1/4 cup finely chopped red onion

1. Melt butter in a small skillet over medium-low heat. Add pecans, and cook, stirring constantly, 6 to 8 minutes or until toasted and fragrant.
2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in chicken and next 3 ingredients just until blended. Add salt and freshly ground pepper to taste. Cover and chill 2 to 24 hours; stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

Southern Living
MARCH 2012

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

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