Lemon-Tarragon Chicken Salad

READY IN: 42mins
Recipe by Bev I Am

This delicious recipe comes from Southern Living, June 2007.

Top Review by Kellie in SLO

This was so easy to put together. The toasted pecans and the grapes added a nice crunchiness and sweetness to the salad. I had it for dinner one evening, then the next day took it to work stuffed in a pita. I think it was better the next day after all the flavors had time to blend. I will be making this again.

Ingredients Nutrition


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

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