(Originally posted by BamaGal in the Livin' La Vida Low-Carb Discussion forum)

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, not for low carb)
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