Lemon-Tarragon Chicken Salad

• 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
• 2 celery stalks, finely chopped
• 1/2 small sweet onion, finely chopped
• 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 350u0b0 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.

pecans, mayonnaise, tarragon, lemon rind, lemon juice, salt, freshly ground pepper, chicken, celery stalks, sweet onion, red grapes

Taken from www.myrecipes.com/recipe/lemon-tarragon-chicken-salad (may not work)