Monday, February 27, 2012

A Recipe from Southern Living...Tarragon Chicken Salad

Our Southern Living magazine just arrived in the mail, so I thought I'd flip through and see if there were any recipes that were GF or could be made GF...sure enough, I found one! This chicken salad sounds delicious...I'll be trying it soon!

Tarragon Chicken Salad

1 tbsp butter

3/4 cup chopped pecans

1 cup mayonnaise (Hellman's is GF)

3 tbsp chopped fresh tarragon (I also just checked and McCormick has dried tarragon leaves that are GF, you just have to use less if you use dried, maybe around 1 tbsp)

1 tsp lemon zest

1 tbsp fresh lemon juice

4 cups chopped cooked chicken breasts

1 1/2 cups diced Granny Smith apples

1 cup celery diced

1/4 cup finely chopped red onion

salt and pepper

Melt butter in a small skillet over med-low heat.

Add pecans and cook, stirring constantly 6-8 minutes or until toasted and fragrant.

Whisk together mayonnaise and next 3 ingredients in a large bowl.

Stir in chicken and next 3 ingredients just until blended.

Add salt and pepper to taste

Cover and chill 2 to 24 hours.

Stir in 1/2 cup toasted pecans just before serving.

Sprinkle with remaining pecans.

This recipe is linked to...

1 comment:

  1. Hi Erin,

    This looks like such a tasty chicken salad! I love that the recipe calls for pecans and apples. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!