Beach Friendly Roast Chicken Salad

• 1 Supermarket rotisserie chicken (or homemade) or 4 bone-in, skin-on roasted chicken breasts
• 1/2-3/4 cups Vegannaise
• 1 Lemon, juice and zest
• 2+ tablespoons Tarragon, roughly chopped
• 1 cup Seedless red grapes, halved
• 1/2 cup Toasted walnuts, chopped
• Salt and pepper, to taste

1. Remove skin and pull chicken into large bite-size pieces into a large bowl. Make sure to remove any "bad bites"--those bites you take and need to spit out because of gristle, bones, etc. Top with grapes and toasted walnuts.
2. Mix together vegannaise, the zest of 1 lemon, juice of 1/2 lemon, and tarragon. Season with salt and pepper.
3. Fold the dressing into the chicken salad. Taste. Need more lemon juice? Add it. Look a little dry? Add another spoonful of vegannaise. You get the picture. Top finished salad with a few more halved grapes and tarragon leaves. Enjoy!

supermarket rotisserie chicken, lemon, red grapes, walnuts, salt

Taken from food52.com/recipes/77588-beach-friendly-roast-chicken-salad (may not work)