Rotisserie Chicken Salad with Pecans
Ingredients
- cooked rotisserie chicken, shredded, skin discarded, about 3 - 4 cups
- 1 cup mayonnaise
- Juice of one lemon
- 1 Tbsp Dijon mustard
- 2 ribs celery, chopped
- 1/2 cup pecan halves, chopped
- 2 Tbsp freshly chopped tarragon
- 1/4 tsp cayenne pepper, or to taste
- Salt and pepper, to taste
- Serving suggestion: between slices of toasty bread, on a bed of greens, or as a dip
Instructions
- Combine all ingredients in a large mixing bowl. Stir to thoroughly combine.
- Serve in between slices of your favorite toasted bread as a sandwich, alongside crackers as a dip, or on a bed of a greens for a tasty salad.