Tarragon Chicken Salad

 Need a good go-to chicken salad recipe?  Here it is.  This recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion.  The dressing is livened up with the addition of the zest and juice of a lemon and chopped tarragon.  

Make this Tarragon Chicken Salad for your next event and it will be the hit of the partly.  Just be sure to whip up an extra batch to have at home too.  You won't be able to resist this stuff.  

1 Tbsp butter

3/4 cup pecans, chopped

1 cup mayonnaise

3 Tbsp fresh tarragon, chopped

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 cups cooked chicken breasts, chopped

1 medium Granny Smith apple, diced

1 cup celery, diced

4 Tbsp red onion, finely chopped

In a small skillet, melt butter over medium heat.  Add pecans.  Cook stirring constantly for 6 - 8 minutes or until fragrant and toasted.  

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl.  Stir in chicken, apples, celery, and onion until blended.  Add salt and freshly ground pepper to taste.

Cover and chill 2 - 24 hours.  Stir in 1/2 cup toasted pecans just before serving.  Sprinkle with remaining pecans.