Chicken Salad With Walnuts and Grapes

• 13 cup plus 1 tablespoon mayonnaise
• Finely grated zest and juice of 1 lemon
• 1/4 teaspoon salt, or to taste
• 18 teaspoon freshly ground black pepper, or to taste
• 1 1/2 teaspoons finely chopped chives
• 1 1/2 teaspoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped tarragon
• 1 3-pound roasted chicken, skin removed, meat roughly chopped
• 13 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1 cup halved red seedless grapes
• 3/4 cup roughly chopped walnuts, lightly toasted
• Mesclun, optional
• Crusty bread, optional

1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper.
2. Add the chives, parsley and tarragon and mix gently.
3. In a large bowl, combine the chicken, onion, celery, grapes and walnuts.
4. Add the mayonnaise mixture and fold together to combine.
5. Season to taste.
6. If desired, serve over mesclun or with bread.

mayonnaise, lemon, salt, black pepper, chives, flatleaf parsley, tarragon, chicken, red onion, celery, grapes, walnuts, crusty bread

Taken from cooking.nytimes.com/recipes/12107 (may not work)