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.