Tarragon Chicken Salad
1/2 cup Hellman’s mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
½ teaspoon coarse ground black pepper
1 teaspoon dried tarragon leaves (or 2 tablespoons chopped fresh tarragon)
4 (about 1 ¼ pounds) boneless and skinless chicken breast halves, cooked and shredded
1 cup chopped celery
1 cup seedless red grapes
¼ cup lightly toasted slivered almonds (optional)
Mix mayonnaise, mustard, lemon juice, black pepper, and tarragon in large bowl. Add chicken, celery, grapes, and almonds; mix lightly. Refrigerate for several hours or until chilled.
Makes 4 servings
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