Lemon Tarragon Chicken Salad

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This delicious recipe comes from southern living, june 2007.

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Steps

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Arrange pecans in a single layer on a baking sheet.

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Bake at 350 for 5 to 7 minutes or until lightly toasted.

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Cool pecans on a wire rack 15 minutes or until completely cool.

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Whisk together mayonnaise and next 5 ingredients in a large bowl.

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Stir in pecans , chicken , celery , and onion just until blended.

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Stir in grape halves , if desired.

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Garnish , if desired.

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Ingredients

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pecans, mayonnaise, fresh tarragon, lemon rind, fresh lemon juice, salt, fresh ground pepper, cooked chicken, celery ribs, sweet onion, red seedless grapes, lemon slice