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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Grape, Lemon-Tarragon Chicken Salad

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe from myrecipes.com

Ingredients

  • 1/2 cup chopped pecans
  • 3/4 cup mayonnaise (light)
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 3 cups chopped cooked chicken (2 – 3 chicken breasts that are 4 to 5 ounces each)
  • 2 celery stalks, finely chopped
  • 1/2 small sweet onion, finely chopped
  • 2 cups seedless red grapes - cut in half (optional)
  • Garnish: halved lemon slices

Directions

  1. Arrange pecans in a single layer on a baking sheet.
  2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
  3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

Yield: 6 servings (1 serving = 1 cup)

Nutrition Information Per Serving
  • Calories: 232
  • Fat: 15 g.
  • Sat. Fat: 1.5 g.
  • Trans Fat: 0 g.
  • Sodium: 258 mg
  • Carbs: 12 g.
  • Fiber: 1.5 g.
  • Protein: 14 g.