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Marcia's Featured RecipeTarragon Chicken Salad with Red Grapes and Toasted PecansThe chicken salad can be made with or without the fruit and nuts. 6-8 boneless skinless chicken breasts 2 cups red seedless grapes, halved 1 cup pecans halves, toasted and choppedTarragon Dressing Bake 6-8 boneless skinless chicken breasts in a single layer on cookie sheet for 20 minutes at 400 degrees (or until no longer pink inside). Do not over bake or cook or chicken will become dry. Cool and cut into small cubes and set aside. Dressing 2 cups mayonnaisejuice of ½ lemon 1 Tbsp. sugar 2 tsp. dried tarragon (do not use fresh...it is too strong in this dressing) 1 tsp. dry mustard salt and 1/4 tsp. white pepper ½ tsp. garlic powder dash of cayenne pepper Mix dressing ingredients. Combine with diced chicken, grapes, and about 3/4 of the pecans. Serve on a bed of lettuce and sprinkle with remaining pecans.
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