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.
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.
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.
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.