Grape, Lemon-Tarragon Chicken Salad
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
- Arrange pecans in a single layer on a baking sheet.
- Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
- 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.