Thursday, August 16, 2007

Lemon-Tarragon Chicken Salad

I have this thing about tarragon---so when I was looking through my Southern Living magazine--trying to get some light summer foods for all this heat---I found this recipe. It was fabulous!!! For those of you who have never tried tarragon---it really adds a punch of a flavor.

Lemon-Tarragon Chicken Salad

Prep: 20 min.
Bake: 7 min.
Cool: 15 min.

When fresh tarragon isn't available, substitute 1 1/2 tsp. dried crushed tarragon.

1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken---I used leftovers
2 celery stalks, finely chopped---mine were super fine
1/2 small sweet onion, finely chopped---Vidalia if you can find them
2 cups seedless red grapes, cut in half (optional)
Garnish: halved lemon slices

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: Makes 4 to 6 servings

Southern Living, JUNE 2007

This made for a great salad--easy to prepare--no heating up the house either. If you want to cook some chicken especially for this salad--marinate the pieces in some tarragon vinegar, olive oil, lemon peel, and chopped tarragon. Then grill them quickly. It will only round out the flavors even more.