Tarragon Chicken Salad with Grapes and Pecans
Makes about 4 cups
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 3 cups finely chopped cooked chicken*
  • 2 stalks celery, diced
  • 1 cup toasted pecans, chopped
  • 1 cup red grapes, quartered
  • ¼ cup fresh tarragon, chopped
  1. In a medium bowl, combine mayonnaise, sour cream, lemon juice, mustard, and salt. Whisk until well combined. In a separate bowl, toss together cooked chicken, celery, pecans, grapes, and tarragon. Add mayonnaise mixture, stirring to blend.
*Rotisserie chicken may be used.
Recipe by Cottage Journal at https://www.thecottagejournal.com/spring-lunch-menu/