Marcia's Featured Recipe

Tarragon 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, toasted and chopped

Tarragon Dressing

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.


2 cups mayonnaise

juice of lemon

1 Tbsp. sugar

2 tsp. dried tarragon (do not use is too strong in this dressing)

1 tsp. dry mustard salt and 1/4 tsp. white pepper

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.