Tarragon Chicken Salad

 1 Tbsp butter 

3/4 cup pecan, chopped

1 cup mayonaise

3 Tbsp fresh tarragon, chopped

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 cups cooked chicken breasts, chopped

1 medium Granny Smith apple, diced

1 cup celery, diced

4 Tbsp red onion, finely chopped

 

In a small skillet, melt butter over medium-low heat.  Add pecans.  Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended.  Add salt and freshly ground pepper to taste

Cover and chill 2 to 24 hours.  Stir in 1/2 cup toasted pecans just before serving .  Sprinkle with remaining pecans.