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

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)