Tarragon Chicken Salad

from Savoring Time in the Kitchen

2-4 boneless chicken breasts, poached

1 bay leaf

1 cup celery, diced

3-4 thinly sliced scallions

1 cup Hellman’s Mayonaise (I use Light)

1 Tbsp Tarragon

Salt and Freshly ground pepper to taste

For Serving:

1 cup toasted pecans

Fresh grapes

Lettuce

To poach chicken breasts, place in a sauté pan with about a cup of water and bay leaf and cook, covered, over medium heat for about 20-25 minutes.  The chicken may be cooked a day in advance and refrigerated.  Cut into small pieces or shred with fingers when cool.

To toast pecans, arrange in single layer on a small cookie sheet and toast in a 350 degree oven for about 7 minutes – watch carefully during the last few minutes so they don’t burn.

Mix mayonnaise, tarragon, pepper and salt in bowl. Set aside. Place cooked chicken pieces in large bowl. Add celery and onions. Add dressing and mix well. Refrigerate salad, covered, for at least one hour.

To serve, arrange chicken salad over lettuce greens of your choice and add toasted pecans and grapes to garnish.