Tarragon Chicken Salad

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I divided this recipe by half and it was still plenty for 4 people --serve on its on or a roll. I had to laugh because my tarragon is overflowing in my garden at home and I struggled to get enough from my lake garden :) 

  • Leftover chicken breast, shredded (about 4 pounds)
  • 1 quart mayonnaise
  • 1¾ tablespoon mustard
  • 2¼ cups diced celery
  • 1¾ cups dried cherries
  • 1/2 ounce finely chopped tarragon leaves
  • 4½ tablespoons freshly ground black pepper
  • 1¾ tablespoon salt
  • 3½ cups pecans, toasted
  • In a large mixing bowl, incorporate shredded chicken, mayonnaise and mustard. Slowly add celery, cherries, tarragon, pepper and salt. Once all is well incorporated, slowly fold in toasted pecans.

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