I’ve never been a mayonnaise lover. This prevented me from ever making the basic mayonnaise-based salads that should be great for the apartment kitchen. But the Apple Pie Bakery at the CIA has a very tasty chicken salad that I fell in love with. It has moist, tender chicken, crisp, sweet grapes, toasted pecans, and fresh tarragon. It’s just good – so I made my own version (and a great way to use any leftover chicken I have around). Try it on multi-grain or whole wheat toast.

Chicken Salad with Pecans, Grapes, and Tarragon

Served 2.

Leftover Potential: Keeps in the fridge for up to 2 days. Made two meals after the initial dinner.

1/2 cup mayonnaise

2 Tbsp dijon mustard

1 Tbsp red wine vinegar

1 Tbsp lemon juice

2 stalks celery, diced

4 scallions, thinly sliced

3 Tbsp parsley, chopped

2 Tbsp tarragon, chopped

2 cups shredded chicken

1 cup grapes, halved

1/2 cup pecans, toasted, chopped

salt, as needed

pepper, as needed

1. In a large bowl, mix the mayonnaise, mustard, vinegar, and lemon juice to combine.

2. Add the remaining ingredients and toss to combine. Season with salt and pepper.

 Print This Post Filed under: Past Articles