Marcia's Featured RecipeTarragon Chicken Salad with Red Grapes and Toasted Pecans
The 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, toastedand chopped
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.
Dressing2 cups mayonnaise
juice 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.