Chicken Salad
With Spring in the air, picnics and potlucks are right around the corner. One of my go-to dishes is a chicken salad. Light, creamy, and a little bit sweet, this recipe for Chicken Salad with Toasted Pecans and Grapes has always been a crowd pleaser.
Try this recipe next time you’re invited to a potluck this Spring, or even as a light appetizer for an Easter or Mother’s Day luncheon:
Chicken Salad with Toasted Pecans and Grapes
4 organic skinless, boneless chicken breasts, grilled
1 cup toasted, chopped pecans
2 celery ribs, chopped
1 roasted red bell pepper, skinned and chopped
2 cups seedless grapes, halved
1/2 cup red onion, finely chopped
2 tablespoons tarragon, finely chopped
Juice of one lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper
Toss together all ingredients and chill for several hours. Serve with fresh baguette.
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