Chicken Salad

Yummy! This recipe was passed on to me by Carol, and I followed her lead and made a few changes. I omitted the celery, and soaked the onions and tarragon in the vinegar for awhile before mixing the salad together. I used pecans instead of walnuts (because I like pecans better), and I used champagne wine vinegar instead of tarragon vinegar (because who has tarragon vinegar on hand?!).

Ingredients:

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Soak the shallots and tarragon in the vinegar for awhile.

Mix the chicken, vinegar mixture, mayo, salt and pepper. Stir in the grapes and nuts.

From epicurius.com